The Inside of a Sirloin of Beef Forced

Ingredients

• 6 small pickled cucumbers, thinly sliced
• gravy from the beef
• 2 tablespoons butter
• 1 pound suet, chopped
• 1 pound bread crumbs
• 1 teaspoon lemon peel, grated
• 1 teaspoon thyme
• 1 teaspoon pepper
• 1 teaspoon coarse sea salt
• ½ nutmeg, grated
• 2 shallots, finely chopped
• ½ cup red wine

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Mix the cucumbers, gravy, and butter rolled in flour.

2. Toss the mixture with the meat for 5 minutes.

3. Lift the fat of the sirloin and cut off the meat close to the bone.

4. Chop the meat small and mix with suet, bread crumbs, lemon peel, thyme, pepper, salt, nutmeg, and shallots.

5. Add red wine and place the mixture back into the sirloin.

6. Cover with skin and fat, skewer down, and cover with paper.

7. Do not remove the paper until serving.

8. Boil ½ cup red wine with 2 shallots and pour over the dish with the meat gravy.