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📝 Description
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82
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🥘 Ingredients
Beef, a little salt.
👨🍳 Method
As a joint cannot be well roasted without a good fire, see that it is well made up about 3/4 hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first, as directed in the preceding recipe. Then draw it to a distance, and keep continually basting until the meat is done. Sprinkle a small quantity of salt over it, empty the dripping-pan of all the dripping, pour in some boiling water slightly salted, stir it about, and _strain_ over the meat. Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it. For carving, _see_ p. 317.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe last week, and I must say, the simplicity of it was a pleasant surprise in an age of complex marinades and elaborate spice rubs. The beef was the star, and the occasional basting with its own fat kept it juicy and tender. I found the old-fashioned method of using a jack to roast the meat added a nice, even browning that my modern oven couldn't quite match. But the real delight came from the horseradish. I'd forgotten how much I loved that pungent kick, and it paired beautifully with the rich, slow-roasted beef. This recipe is perfect for the budget-conscious cook who wants to make a little meat go a long way. The sirloin, when cooked low and slow, is incredibly forgiving and can feed a crowd. I served it with a simple horseradish sauce and a generous helping of Yorkshire pudding. Next time, I'll try a modern twist with some roasted vegetables in the pan for added flavor and to use up every last drop of those delicious drippings.
