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Larded Sirloin of Beef, Ottmann

Remove fat and trim skin from lean part of top of a three-pound piece tender sirloin of beef. Cut from a piece of larding pork twenty-four very thin strips an inch long, then with aid of a larding needle insert strips of pork on surface of meat and season all over with a good teaspoon salt and half teaspoon pepper.

Place a mirepoix in a roasting pan, spread tablespoon melted lard over vegetables, then lay sirloin on top, baste with a little melted butter, set in oven for forty-five minutes, basting and turning once in a while. Remove, take up beef, dress on hot dish and keep hot. Skim fat off gravy, then place contents of pan in small saucepan, pour in two tablespoons sherry, half gill white wine, let reduce on open fire to a glaze, then add one gill demi-glace lightly mix and boil for eight minutes. Shift pan to corner of range, mix in little by little a half ounce fresh butter, briskly mixing meanwhile. Arrange fresh mushroom stuffing around sirloin, strain sauce into a saucebowl and send to table separately.