Chapter XVII · Roasts and Salads · No. 1949
1949—Roast Sirloin
These enormous pieces are scarcely trimmed; the excess of flank alone is suppressed; but the fillet must remain covered by a considerable thickness of fat, which protects it while roasting.
Without this precautionary measure, the under-cut would be cooked long before the upper-fillet, and would dry up.
The fire should be concentrated, regular and not too fierce for this joint. The flat bones of the vertebræ must be broken at their base, but not detached.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1949, p. 607. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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