Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Sirloin Roast
From Miss Parloa's kitchen companion, 1887
Serves 6
This method allows for multiple uses of the meat.
A modern interpretation · AI-generated from the original record
Ingredients
- a large sirloin roast
- the flank
- the tenderloin
Method
Buy a large sirloin roast.
Cut out the fillet for one dish and use the flank for braising, stewing, or soup meat.
Optionally, fold the flank over the place from which the tenderloin was taken and fasten with skewers for a handsome roast.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 30. The excerpt below is the record exactly as published.
SIRLOIN ROAST. A, Tenderloin. B, Back of Sirloin. C, Flank. D, Suet. and a half. The price is seldom more than thirty-five cents a pound. When a fillet is cut from the loin the price charged is from seventy-five cents to a dollar a pound ; and even at that price it does not always pay SIRLOIN ROAST, WITH TENDERLOIN REMOVED. A, Tenderloin. B, Back of Sirloin. C, Flank. the butcher to sell it, because for most customers it spoils the roasts or steaks that are left. In a large or moderate-sized family it is not a bad plan to buy a large sirloin roast, as the fillet can be cut 74 MISS PARLOA'S KITCHEN COMPANION. out and used for one dish, and the flank be used for braising, stewing, soup meat, etc. Or, the flank may be left on the roast, folded over the place from which the tenderloin
Cook this with the app: pantry check, scaling, and the assistant.