With Rice.—It is surrounded with rice croquettes, the drippings strained over the whole.
We could put down some twenty or more other ways, but any one with an ordinary amount of natural capacity can do it, by varying the garnitures, purées, decorations, etc.
Cold roast-beef is prepared like boiled beef.
BAKED.
Place the meat in a bake-pan, with cold water about a quarter of an inch deep; spread salt, pepper, and a little butter on the meat, cover it with a piece of buttered paper; baste often over the paper, lest it should burn; keep the bottom of the pan covered with juice; if the water and juice are absorbed, add a little cold water and continue basting; turn over two or three times, but keep the paper on the top; if it is burnt, put on another piece. The paper keeps the top of the meat moist, and prevents it from burning or drying.
When done, it is served like roasted beef.
FILLET.
The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French filet—tenderloin.
Sirloin means surloin; like stock and several others, sirloin is purely English. The surloin is the upper part of the loin, as its prefix indicates; it is surlonge in French.