Ordering Dinner
Ingredients
Directions
Turn back the fat on the sirloin and cut out the undercut, leaving a little fat on it.
Replace the upper fat to keep the joint intact.
Cut off the flap to make carving easier.
Put the flap in pickle.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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