2 ribs, when the
joint cannot stand upright in the dish, and would look awkward. The
bones should be put in with a few vegetables and herbs, and made into
stock.

ROAST BEEF has long been a national dish in England. In most of
our patriotic songs it is contrasted with the fricasseed frogs,
popularly supposed to be the exclusive diet of Frenchmen.

"O the roast beef of old England,
And O the old English roast beef."

This national chorus is appealed to whenever a song-writer
wishes to account for the valour displayed by Englishmen at sea
or on land.

ROAST SIRLOIN OF BEEF.

659. INGREDIENTS.--Beef, a little salt.

_Mode_.--As a joint cannot be well roasted without a good fire, see that
it is well made up about 3/4 hour before it is required, so that when
the joint is put down, it is clear and bright. Choose a nice sirloin,
the weight of which should not exceed 16 lbs., as the outside would be
too much done, whilst the inside would not be done enough. Spit it or
hook it on to the jack firmly, dredge it slightly with flour, and place
it near the fire at first, as directed in the preceding recipe. Then
draw it to a distance, and keep continually basting until the meat is
done. Sprinkle a small quantity of salt over it, empty the dripping-pan
of all the dripping, pour in some boiling water slightly salted, stir it
about, and _strain_ over the meat. Garnish with tufts of horseradish,
and send horseradish sauce and Yorkshire pudding to table with it. For
carving, _see_ p. 317.

_Time_.--A sirloin of 10 lbs., 2-1/2 hours; 14 to 16 lbs., about 4 or
4-1/2 hours.

_Average cost_, 8-1/2d. per lb.

_Sufficient_.--A joint of 10 lbs. for 8 or 9 persons.

_Seasonable_ at any time.

The rump, round, and other pieces of beef are roasted in the same
manner, allowing for solid joints; 1/4 hour to every lb.

_Note_.---The above is the usual method of roasting moat; but to have it
in perfection and the juices kept in, the meat should at first be laid
close to the fire, and when the outside is set and firm, drawn away to a
good distance, and then left to roast very slowly; where economy is
studied, this plan would not answer, as the meat requires to be at the
fire double the time of the ordinary way of cooking; consequently,
double the quantity of fuel would be consumed.

ORIGIN OF THE WORD "SIRLOIN."--The loin of beef is said to have
been knighted by King Charles II., at Friday H