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Larded Sirloin of Beef, Tomato Sauce

Prepare and place a mirepoix in a small roasting pan. Neatly trim and lard the top of a two-and-a-half-pound sirloin of beef. Place it over the mirepoix in the pan, baste it all over with a tablespoon melted lard, pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half a teaspoon white pepper. Set the pan in a brisk oven for thirty-five minutes, turning and basting it frequently. Remove, dress the sirloin on a large dish, decorate with a little watercress; skim the fat from the gravy; remove and place the vegetables in a small saucepan, pour in a pint of tomato sauce. Mix a little, boil briskly for ten minutes, then strain the sauce into a sauce bowl and send to the table with the sirloin separately.