Among butchers, the piece of beef betwen the sirloin and the aitchbone piece.
Porterhouse steak, a steak cut from a sirloin of beet, including the upper and under part.
Defn: The lower or under side of a sirloin of beef; the fillet.
You buy meat that is tainted for the lions, who like fresh meat, and the jackal, that only loves bad meat, gets the only sirloin in the lot.
Sirloin of beef; boiled fowls and celery sauce; tongue, garnished with Brussels sprouts.
Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4; but this is a wasteful plan, and one not to be recommended.
Boiled leg of lamb and spinach; roast sirloin of beef and horseradish sauce; vegetables.
The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly and in thin slices.
To have this dish in perfection, a portion of the fillet of the sirloin should be used, as the meat is generally so much more tender than that of the rump, and the steaks should be cut about 1/3 of an inch in thickness.
Sirloin of beef and horseradish sauce; boiled leg of mutton and caper sauce; vegetables.
Roast sirloin of beef; braised goose; boiled fowls and celery sauce; bacon-cheek, garnished with sprouts.
Still, if we buy round steak--that is cheaper than sirloin or tenderloin.
We can tell Frank, however, that no sirloin was to be had so late in the day at the markets.
Oh, thesirloin of old times, the sirloin which I can remember, thirty or forty years ago!
Cut steaks from a sirloin or a tender round of beef, omitting the fat and bone.
Carve a sirloinroast by cutting several thin slices parallel with the ribs.
It may seem needless to direct one how to carve a sirloin steak, but it sometimes appears to require more skill than to carve poultry, as those who have been so unfortunate as to receive only the flank can testify.
A sirloin of beef was set before him on which the king laid on lustily, not disgracing one of that place for whom he was mistaken.
At last a sirloin of beef was set before him, on which the abbot fed as the farmer of his grange, and verified the proverb that 'Two hungry meals make the third a glutton.
A noble sirloinof Scotch beef faced a boiled turkey anointed with celery sauce; and then appeared the blazing pudding, and the mince-pies.
Her Majesty Queen Victoria's dinner-table is invariably graced with a cold sirloin of beef, amongst other joints; and the same simple fare has satisfied the aspirations and gratified the palate of full many a celebrity.
The Landlord (for we hope there are yet some generous ones left) invites his Tenants and Labourers, and with a good Sirloin of Roast Beef, and a few pitchers of nappy ale or beer, he wisheth them all a merry Christmas.
Then cut with a sharp knife straight across the parallel line with the spinal bone, which piece must be divided into two pieces, the sirloin and steak.
If a roasting piece is desired, the sirloin from the hind quarter is usually preferred.
The Rector carved and Stiffy handed round the plates, Keziah, whose Sunday-afternoon-out commenced technically the moment the sirloin was dished, being excused from further attendance.
The sirloin is the choicest cut in the whole carcass and it contains a proportionately large amount of waste.
Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks.
The sirloin is tender; therefore, quickly and easily cooked.
This pudding is to accompany a sirloin of beef, loin of veal, or any fat, juicy joint.
Broil quickly pieces of the round or sirloin of a size to fit the opening of a lemon squeezer.
A fine sirloin of beef was placed on his table, and he was bidden to feast to his heart's content.
He was invited to partake of a sirloin of beef, and he did such justice to it as to surprise not a little the worthy abbot.
This treacherous feast began with a sirloin of beef, a fricandeau of veal, and a stewed carp with stuffing.
Some people haggle meat so much, as not to be able to help half a dozen persons decently from a large tongue, or a sirloinof beef; and the dish goes away with the appearance of having been gnawed by dogs.
Cut out all the meat and a little fat, of the inside of a cold sirloin of beef, and divide it into pieces of a finger's size and length.
When a sirloin of beef is about three parts roasted, take out the meat from the under side, and mince it nicely.
Slice some chicken, turkey, or veal, with dressed ham, or sirloin of beef.
Take out the inside meat from a sirloin of beef, sprinkle it with vinegar, and let it hang till the next day.
If it be a sirloin or chump, butter a piece of writing paper, and fasten it on to the back of your meat, with small skewers, and lay it down to a good clear fire, at a proper distance.
Bone a small rump or part of a sirloin of beef, after hanging several days.
Soak the inside of a large sirloin in a glass of port wine and a glass of vinegar mixed, for eight and forty hours: have ready a very fine stuffing, and bind it up tight.
Beat a large sirloin steak flat with the broad side of a hatchet.
Broil a sirloin steak, place on a platter, and garnish with onions glaces and broiled fresh mushrooms.
Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne.
Season two sirloin steaks with salt and pepper, roll in oil, and broil.
Roast sirloin of beef, sauce Madere, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage.
Or, thus one eats with greater relish slices or collops well seasoned and served up with a good sauce, than one does the sirloin or rump from whence they are cut).
It is like collops well-seasoned and served up with a good sauce, which are better eating than the sirloin or rump from whence they are cut.
Ring the bell, and they will bring you coldsirloin and a jug of ale.
