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Sirloin of Beef Larded, Voisin

Prepare and lay a mirepoix on a small roasting pan. Neatly trim and lard the surface of a piece of tender sirloin of beef of two and a half pounds, place it over the mirepoix, baste it all over with a tablespoon melted lard and pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half teaspoon white pepper, well divided all over. Set the pan in a brisk oven to roast for thirty-five minutes, turning the sirloin and frequently basting with its own gravy meanwhile.

Peel three large, raw, ripe, red tomatoes, cut each one into six equal quarters and place in a frying pan with a tablespoon melted butter. Season with half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; briskly cook on the range for three minutes, then place the pan in the oven to bake for five minutes. Remove and keep warm. Open a pint can string beans and plunge three-quarters of them in a small saucepan of boiling water for two minutes. Drain on a sieve and put back in the saucepan with a tablespoon butter. Season with a light half teaspoon salt and a saltspoon white pepper; mix well with a fork while cooking for one minute and a half. Dress the sirloin on a hot dish, thoroughly skim the fat from the surface of the gravy, then strain the gravy over the sirloin. Garnish one side of the dish with the string beans and the other with the tomatoes, nicely arranged, and serve.