Stewed Sirloin of Beef

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By Eliza Acton

Published 1845

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As a matter of convenience we have occasionally had this joint stewed instead of roasted, and have found it excellent. Cut out the inside or fillet as entire as possible, and reserve it for a separate dish; then remove the bones with care, or let the butcher do this. Spread the meat flat on a table and cover the inside with thin slices of striped bacon