Sirloin of Beef

Ingredients

• 20 pounds sirloin of beef
• coarse sea salt (formerly 'bay salt')

Directions

1. Procure a fine square piece of sirloin weighing about 20 pounds, aged at least 3 weeks in winter or 8-10 days in summer.

2. Trim the meat, leaving 1.5 inches of fat over the fillet.

3. Cut a slice slantwise from the flap and turn it under, securing it with skewers to shape the joint oblong.

4. Cut through the sinew along the chine-bones in 4-5 places to prevent contraction during roasting.

5. Make a lengthwise incision in the center of the chine-bones and pass a spit through, avoiding the fillet.