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Larded Sirloin, San Juan

Trim the fat and skin from top (only) of meat of a two-and-one-half-pound piece of a tender sirloin of beef, and with the aid of a larding needle lard the surface with thin strips of larding pork. Lay a mirepoix in a roasting pan, place the beef on top, season with a teaspoon salt and half a teaspoon pepper, lightly baste the top with a little melted butter, then pour a half gill water into the pan and set to roast in oven for forty minutes, turning and basting it once in a while. Remove, dress on a hot dish and keep hot. Skim the fat from the surface of the gravy, pour in one gill demi-glace and one tablespoon sherry, and boil on the fire for five minutes. Strain through a Chinese strainer into a saucepan, add two sweet red peppers cut in small squares, boil for five minutes, arrange the stuffed cucumbers around the filet, pour the sauce into a bowl and send to the table separately.