Sirloin with Mustard

We all know that some king was supposed to have been so pleased with his Sunday roast that he ‘knighted’ it (presumably after the post-prandials) and said, ‘Arise Sir Loin’. Well, if he had eaten the bit I was offered the other day he’d have called for the butcher and had him beheaded. Sirloin is so expensive that you must buy from a butcher who hangs his meat till it is mature, and if by chance you are sold sub-standard meat take it back and complain like billy-ho.