Break the upper part of the chine bones, cut them out, and cut through the strong gristle on the top about an inch apart, and skewer it in its place, which will prevent its drawing up or looking unsightly. Run the spit just under the bark at the thin end, and bring it out between the joints. By spitting it thus you avoid showing where the spit has gone through. Cover the fat with a sheet of buttered paper, and roast gently for three or four hours, according to the size of the joint. The under part is sometimes stuffed with forcemeat, in the following manner:-

Carefully lift up the fat from the inside of the sirloin with a sharp knife; take out all the meat close to the bone, and mince it small; take one-half pound of suet, and chop it fine; mix with it some grated bread-crumbs, a little lemon-peel, thyme, eschalot minced very fine; mix all together with a glass of port wine; put it back again into the same place, and cover it with the skin and fat; skewer it down neatly with small wooden skewers, and cover it with paper. The meat should be spitted before you take out the inside; and when done do not take off the paper until the joint is put into the dish: then serve it up garnished with scraped horseradish.

The method of taking the meat from the bone, and rolling it so as to have the forcemeat in the middle, is easier, but adds its flavor to the whole joint; while this way keeps the upper and the under part separate.