Salt 20 lbs well-marbled sirloin including the filet and bones and place in a sauté pan. Add 3–4 spoons butter and roast for nearly 2 hours in a hot oven, heated as for bread. Turn the meat occasionally to brown evenly and baste frequently with its own juices. Alternatively, the beef may be cooked on a spit. Serve the whole roast at the table or slice it. Garnish with small roasted or fried potatoes, grated horseradish, and Brussels sprouts. Skim the fat from the meat juices and pass the sauce separately in a sauceboat. If the meat is frozen, set it in the oven frozen without defrosting. This roast beef will be extraordinarily good, if, as it stands to reason, the meat is well-marbled and fresh. a piece of beef of this size will serve 18 persons for dinner.