Cassell's dictionary of cookery

Beef, Shin of, Stewed.— This meat is best adapted to stewing. The liquor is used, when boiled in a quantity of water, for soups, with the addition of other meat and ingredients to improve it. For stewing, saw the bone into many pieces and put it into a stewpan, with sufficient water to ^cover it ; bring it to a boil and take ofl: the scum, this must be done thoroughly, and the meat drawn aside to simmer ; add to it some celery cut into pieces, one good-sized onion, twelve black peppercorns, a bunch of sweet herbs, three or four small carrots, and the same of cloves, or about half a tea-spoonful of allspice ; season with pepper and salt, and let the whole stew very gently for four hours ; boil some carrots and turnips separately, cut them into shapes, and serve with the meat. Probable cost, 7d. per lb. Sufficient for seven or eight persons. Beef, Sirloin of, Eoast. — It is said by some modem cooks that a joint of meat should be first put near the fire to harden the surface and keep in the juice, and then drawn back from it to roast very slowly. The old mode of cooking differs in this particular of beginning at a distance of about twelve inches from the fire, and gradiially drawing it nearer as the joint approaches to being thoroughly cooked. There is so much to be said in favour of the latter mode, since a joint may be roasted M-ith half the fuel used for the former, that the recipe here given is for the old method. Make choice of a nico sirloin weighing from twelve to fourteen poimds ; dredge it over with flour, and place it on the spit, at a distance of eighteen inches, of course supposing the fire to be large and bright ; (62) BEE liastc unsparingly and sprinkle over it a little suit. When half done draw it a little nearer ; continue to baste, and flour gently with a dredger. The meat should look frothy when served, and this can only be obtained by thorough basting. Give it the usual time — a quarter of an hour to a pound ; a little longer if liked very well done, or the weather is frosty and the meat solid. Time, quarter of an hour to each pound. Probable cost of sirloin. Is. per pound. Beef, Sirloin of, Roast (a la St. Florentin). ■ — Take out thij suet aud lay it thickly over the top of the fillet, secured down with a wellbuttered paper. First tie the flap under the fillet, and make all firm before it is put to the spit. About ten minutes before it is done take oft' the paper and froth the meat by dredging it lightly with salt and dry floui', and basting it with butter. Serve with Robert Sauce in a tureen. Probable cost of beef, Is. per pound. Beef, Sirloin of. To Carve.— A sirloin should be cut with one good firm stroke from end to end of the joint, at the upper portion, making the cut very clean and even from a b to c. Then disengage it from the bone by a SIRLOIN OF BEEF.