Ribs or Sirloin of Beef Boned
Ingredients
Directions
Use a sharp, thin-bladed knife to remove the bones from the beef.
Roll the meat tightly and secure it with kitchen twine.
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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