Name: Sirloin of Beef
Ingredients: Sirloin of beef; small piece of fat

Sirloin of Beef

Ingredients

Sirloin of beef
small piece of fat

Directions

Carve the sirloin of beef into steaks called 'porterhouse' along the dotted lines between figures 1 and 2.
Carve the tenderloin along the dotted lines from 3 to 4 after raising the joint on a fork with the bone resting on the platter.
Serve a small piece of fat with each slice of meat.
After removing the bone, lay the rolled sirloin on one end and take an even slice across the grain of the upper surface.

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.