Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife; leave the fat on, trim off the skin, lard it through, or all over, or roast it, quite plain; baste it with butter, and send it very hot to table, with tomata sauce, or sauce piquante, or eschalot sauce, in a tureen. It is sometimes served with brown gravy or currant jelly: it should then be garnished with forcemeat-balls, made as for hare. If not very large, an hour and a quarter will roast it well with a brisk fire.
The remainder of the joint may be boned, rolled, and roasted, or braised; or made into meat cakes; or served as a miniature round of beef.
1 hour, 15 minutes.
If extremely tender, a large slice from the middle of the rump will make an excellent small dish of roast meat, when a joint is not easily to be procured. Let it be smoothly cut, from an inch to an inch and a half thick, flattened on a table, and the inside sprinkled with a little fine salt and cayenne, or common pepper. Make a roll of forcemeat, as No. 1 (page 122), adding, at pleasure, a flavouring of minced onion or eschalot, and increasing the quantity of spices; place this on one end of the steak, and roll it up tightly in it; skewer and bind the meat so that the forcemeat cannot escape, fasten a buttered paper over it, and roast it an hour and a. half, or more, according to its size. Twenty minutes before it is served, take off the paper, and flour the meat, which should be kept well basted with butter all the time it is roasting. Send brown gravy to table with it, and pour a little over the beef.
1 1/2 hour, or more.