A piece weighing from ten to twelve pounds is best; do not use flour, but roast according to directions given in No. 3. Serve Yorkshire Pudding with it.

How To Carve Sirloin Of Beef

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 horizontal cut exactly to the bone, b to d, using the tip of the knife. Bad carving bears the hand away to the rind of the beef, eventually, after many cuts, peeling it back to the other side, leaving a portion of the best of the meat adhering to the bone. Every slice should be clean and even, and the sirloin should cut fairly to the very end. Many persons cut the under side whilst hot, not reckoning it so good cold; but this is a matter of taste, and so is the mode of carving it. The best way is first of all to remove the fat, E, which chops up well to make puddings, if not eaten at table. Then the under part can be cut, as already described, from end to end, F to G, or downwards, as shown by the marks at h.

SIRLOIN OF BEEF.