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Larded Sirloin of Beef, Stanley

Procure a boned, tender two-and-a-half-pound sirloin of beef. Pare and trim it nicely. Then with a small larding needle carefully lard the top of the beef, lengthwise, with thin strips of lard. Season with a very light tablespoon salt and half teaspoon white pepper.

Arrange in a small roasting pan a mirepoix. Lay the sirloin over the mirepoix; spread over two tablespoons hot fat and three tablespoons hot water. Set the pan in a brisk oven and roast for thirty-five minutes, turning it over once in a while and frequently basting it with its own gravy. Place the sirloin on a hot dish and keep warm.

Heat two tablespoons thick cream in a small saucepan, adding two ounces freshly grated horseradish, mix with a wooden spoon while heating for three minutes; then keep warm. Cut in half, lengthwise, three peeled bananas, lightly roll them in flour, and then fry in a pan with a teaspoon butter for two minutes on each side.

Skim all the fat from the gravy of the pan, add one gill demi-glace; then let boil for five minutes on the range. Strain the gravy on the dish around the sirloin; gently spread the horseradish sauce over it; then place the six pieces of banana on the beef around the horseradish and send to the table as hot as possible.