Six or eight pounds from the tip or second cut of the sirloin, Wipe, trim, and tie or skewer into shape. If there be a large piece of the flank, cut it off, and use it for soups or stews. If you prefer to use it for this purpose after roasting, draw it round underneath and fasten it with a skewer. Lay the meat on a rack in a pan, and dredge all over with salt, pepper, and flour. Put it in a very hot oven with two or three tablespoonfuls of drippings or pieces of the beef fat placed in the pan. Place a rack under the pan, or turn the heat off from the bottom of the oven. Put the skin side down at first, that the heat may harden the juices in the lean part. When the flour is brown on the pan and the meat is seared, baste with the fat and reduce the heat. Baste often, and dredge twice with salt and flour. When seared all over, turn and bring the skin side up for the final basting and browning. Bake fifty or sixty minutes, if liked very rare; an hour and a quarter to an hour and a half, if liked well done. If there be any danger of burning the fat in the pan, add a little hot water after the flour is browned. Meat may be roasted and carved better if placed in the pan and on the platter with the skin up instead of the flesh side.
Carve a sirloin roast by cutting several thin slices parallel with the ribs. Then cut down near the backbone and separate the slices. Cut out the tenderloin from under the bone, and slice it in the same manner. Many turn the sirloin over and remove the tenderloin first. Serve a little of the crisp fat on the flank to those who wish it.
Remove the backbone and ribs. Skewer or tie into a round shape, and prepare as for sirloin. Allow a longer time for roasting, as the meat is in a more compact form without the bones. Place it skin side up on the platter, and carve thin slices from the flesh side.
This is the best and cheapest piece for roasting, as the meat is all good and there is not as much bone as in other pieces. It is usually too large for a small family; but in cold weather it may be used to advantage, by cutting steaks from the thickest end, using the small end for a roast and the bones for soup.
In carving the rump, when the bone has not been taken out, a deep cut should be made at the base, to loosen the meat; then the slices may be cut lengthwise or crosswise. When the family is large and all the meat is to be used, it is well to cut it lengthwise. Should only a small quantity be needed, cut only from the small end, and save the tougher parts for a stew. Many think it more economical to serve the poorer parts the first day, as they are then more palatable, reserving the tender meat to be served cold.
A slice three inches thick, from the best part of the top of the round, may be dredged with salt, pepper, and flour, and roasted. Carve in thin slices, the same as steak. It is rather tough, but juicy and well flavored.
Beat three eggs very light. Add one scant teaspoonful of salt and one pint of milk. Pour half a cup of this mixture on two thirds of a cup of flour, and stir to a smooth paste. Add the remainder of the mixture and beat well. Bake in hot gem pans forty-five minutes. Baste with the drippings from the beef. This is a more convenient way than to bake in the pan under the beef, and gives more crust. Serve as a garnish for roast beef.
When the meat is done, put it on a plate, and keep it hot while making the gravy. Hold the corner of the dripping-pan over a bowl; let the liquid in the pan settle; then pour off all the fat and save it.
When no water is used in baking and the oven is very hot, this liquid will be the fat from the meat. The brown flour will settle, and some will adhere to the pan. Pour one pint of hot water or stock into the pan, and scrape off all the sedi-ment. Pour this water into a saucepan from which it may be poured easily, and place it on the stove to heat. Put four tablespoon/ids of the hot fat into a small frying-pan, and when browned stir in two heaping tablespoonfuls of dry flour, or enough to absorb all the fat. Stir until the flour is brown and well mixed; then add the hot liquid gradually, and stir as it thickens. Season with salt and pepper, and simmer five minutes. Strain if not perfectly smooth. Gravy can be made in the dripping-pan; but such pans are usually large, inconvenient to handle, and take up more space than can be spared on the top of the stove, and are much harder to wash when the gravy has been made in them. To make it in the pan, pour off nearly all the fat. Put the pan on the stove and add dry flour until the fat is all absorbed. Then add hot water or hot stock, and stir as it thickens. Cook five to eight minutes, and strain. It is well for those who like gravies to make a large quantity, as it is useful in warming over the remnants of the roast. But there is no sauce or made gravy equal to the natural juices contained in the meat, which should flow freely into the platter when the meat is carved.