well-browned, put in the stock, season to taste, and stir until boiling. Boil gently for 15 minutes, then cool slightly, put in the meat, cover closely, and cook very gently for 1½ hours, taking care to keep the temperature just below simmering point. Place the slices of meat on a hot dish, strain the sauce over, and garnish with the vegetable dice cooked separately. A tablespoonful of mushroom ketchup, walnut liquor, sharp sauce or vinegar, may be used to give additional flavour to the sauce.
Time.—To stew, 1½ hours. Average Cost, 4d., exclusive of the meat. Sufficient for 3 or 4 persons. Seasonable at any time.
919.—ROAST BEEF PUDDING.
Ingredients.—⅓ a lb. of cold roast beef finely-chopped, 3 ozs. of flour, 1 egg, ½ a pint of milk, ½ a teaspoonful of powdered mixed herbs, salt and pepper, dripping.
Method.—Make the batter as directed for frying batter, season it with salt and pepper, and add the herbs and meat. Melt a little dripping in a piedish or deep baking-tin, put in the preparation, bake until set and nicely browned, then serve.
Time.—To bake, about 40 minutes. Average Cost, 3d., in addition to the meat. Sufficient for 3 or 4 persons. Seasonable at any time.
Note.—The beef may also be prepared as for "Beef au Gratin," and instead of using scallop shells, place the meat in a basin lined with suet paste crust, cover with paste, and strain for 2 hours (see "Beef Steak Pudding.").
920.—RIBS, ROAST. (See Roast Beef.)
921.—SCOTCH COLLOPS.
Ingredients.—1 lb. of lean beefsteak, 1½ ozs. of butter, 1 teaspoonful of flour, ½ a teaspoonful of finely-chopped onion, ¼ of a pint of stock, salt and pepper.
Method.—Cut the meat into very small pieces, but do not chop it. Make the butter hot in a stewpan, fry the onion lightly, stir in the flour and cook a little longer, then add the meat and the stock, and simmer slowly for 40 minutes. Surround the dish with sippets of fried or toasted bread, and serve hot.
Time.—To cook, 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 2 or 3 persons.
922.—SIRLOIN, ROAST. (See Roast Beef.)
Origin of the Word Sirloin.—The loin of beef is popularly supposed to have received the name of "Sirloin" from the tradition that it was knighted by King Charles II at Friday Hall, Chingford, on the Merry Monarch's return of Epping Forest, when "hungry as a hunter," he beheld with delight a huge loin of beef smoking upon the table. "A noble joint," cried the king. "By St. George, it shall have a title." Then drawing his sword, he raised it above the meat, and exclaimed with mock dignity, "Loin, we dub thee knight; henceforth Sir Loin!" Alas for the ingenuity of the inventor of the story, the plain facts of philology are against him, the word surloyn being found in Middle English in the fifteenth century, derived from Old French, surlonge, fourteenth century, sur, above, and longe, loin.
