Garnish it with hillocks of horseradish, scraped as fine as possible with a very sharp knife, (Nos. [458] and [399*]). A Yorkshire pudding is an excellent accompaniment ([No. 595], or [No. 554]).
Obs. The inside of the sirloin must never be cut[123-†] hot, but reserved entire for the hash, or a mock hare ([No. 66*]). (For various ways of dressing the inside of the sirloin, [No. 483]; for the receipt to hash or broil beef, [No. 484], and Nos. [486] and [487]; and for other ways of employing the remains of a joint of cold beef, Nos. [503], [4], [5], [6]).
Ribs of Beef.—(No. 20).
The first three ribs, of fifteen or twenty pounds, will take three hours, or three and a half: the fourth and fifth ribs will lake as long, managed in the same way as the sirloin. Paper the fat, and the thin part, or it will be done too much, before the thick part is done enough.
N.B. A pig-iron placed before it on the bars of the grate answers every purpose of keeping the thin part from being too much done.
Obs. Many persons prefer the ribs to the sirloin.
Ribs of Beef boned and rolled.—(No. 21.)
When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal): before they roll it, some cooks egg it, and sprinkle it with veal stuffing ([No. 374]). As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt; a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours.
For the first half hour, it should not be less than twelve inches from the fire, that it may get gradually warm to the centre: the last half hour before it will be finished, sprinkle a little salt over it; and if you wish to froth it, flour it, &c.