Sirloin of Beef
Ingredients
Directions
Place the sirloin on the spit, 18 inches from a large, bright fire.
Baste continually while cooking.
When half done, draw the meat closer to the fire and continue basting.
Cook for 15 minutes per pound, longer if well done or in cold weather.
Serve when the meat looks frothy.
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.
Explore the science
What each ingredient does
- Sirloin of beef
- Forms the main body of the roast, with its size setting the total cooking time.
- Fat
- Basting with fat keeps the surface moist and helps it brown as it roasts.
The step that matters
Drawing the meat closer to the fire. Moving the roast nearer the fire once it is half done lets the heat finish the interior while the surface keeps browning and basting keeps it from drying out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More roast sirloin recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.