Stewed Sirloin of Beef

Ingredients

• 1 sirloin joint beef sirloin
• striped bacon
• 1 small teaspoonful salt
• 0.5 small teaspoonful mace or nutmeg
• moderate quantity pepper or cayenne
• as much as will nearly cover the joint good beef broth
• 3 pounds neck or knuckle of veal, or stewing beef
• a few slices lean ham or bacon
• 1 large faggot savoury herbs
• 3–4 carrots
• 3–4 leeks
• 1 large onion
• 2 blades mace
• 0.5 teaspoonful peppercorns
• butter
• Espagnole sauce piquante or brown caper sauce
• minced eschalots or veal forcemeat

Instructions

1. Remove the inside fillet from the sirloin and reserve for another dish.
2. Remove the bones carefully from the sirloin, or have the butcher do this.
3. Lay the meat flat on a table.
4. Cover the inside with thin slices of striped bacon.
5. Sprinkle a mixed seasoning of salt, mace or nutmeg, and pepper or cayenne over the bacon.
6. If desired, scatter minced eschalots or veal forcemeat over the seasoning.
7. Roll and bind the meat up firmly with string.
8. Optionally, flour and brown the outside of the beef in butter.
9. Lay the rolled beef into a stewpan or thick iron saucepan nearly of its size.
10. If using beef broth: add the bones and pour in enough broth to nearly cover the joint.
11. If using water instead: lay slices of lean ham or bacon under the beef, arrange three pounds of veal or stewing beef around it (divided into parts), and pour in cold water.
12. Bring the liquid to a boil and skim off the scum carefully.
13. Add a large faggot of savoury herbs, carrots, and either leeks or a large onion stuck with cloves.
14. Add salt to taste.
15. One hour later, add two blades of mace and half a teaspoonful of peppercorns.
16. Stew the beef very gently for four to five hours, or longer if the joint is large.
17. If stewing half-covered in rich gravy, turn the meat when partially done.
18. Lift the cooked beef out of the pan.
19. Serve the beef with Espagnole sauce piquante or brown caper sauce.
20. Boil down the remaining cooking liquid to make soup or gravy.