To Roast a Sirloin of Beef

Ingredients

• 1 pound Sirloin of Beef
• as needed Clarified Dripping (or Beef Tallow)
• as needed Salt
• as needed Flour
• as needed Beef Gravy
• as needed Hot Water
• as needed Horseradish, grated
• as needed Yorkshire Pudding
• 3/4 pint Flour
• 3 Eggs
• 1 1/2 pints Milk
• 1 pinch Salt
• 1 1/2 teaspoonfuls Baking Powder
• as needed Fresh cold beef drippings

Instructions

1. 1Allow 1/4 of an hour (15 minutes) of cooking time per pound of meat. Prepare a good fire. Spit or hang the joint evenly at a short distance from the fire.
2. 2Put a little clarified dripping in the pan. Baste the joint well as soon as it is put down to dress. Baste again every 1/4 of an hour (15 minutes) until about 20 minutes before it is done. Then, stir the fire and make it clear.
3. 3Sprinkle a little salt and dredge a little flour over the meat. Turn again until it is brown and frothed. Take from the spit and put on a hot dish.
4. 4Pour over the roast some well-made gravy, or mix the gravy left at the bottom of the dripping pan with a little hot water, and pour it over the roast.
5. 5Garnish with fine scrapings of horseradish in little heaps. Serve Yorkshire pudding with the roast on a separate dish.
6. 6Sift flour and baking powder together. Add eggs, beaten with milk, stir quickly into a rather thinner batter than for griddle cake. Pour into a dripping pan, plentifully spread with fresh cold beef drippings. Bake in a hot oven (400-450°F / 200-230°C) for 25 minutes.