Roast Beef on the Spit

Slow-roasted sirloin with gravy and horseradish sauce.

Remove most of the flap from the sirloin and trim neatly; have a clear, brisk fire, and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done, sprinkle the joint well with salt. The gravy may be prepared by taking the meat from the dripping-pan, which will leave a brown sediment; pour in some boiling water and salt, and stir thoroughly, straining over the meat. A thickening of flour may be added if necessary. Garnish with horseradish and serve with horseradish sauce in a tureen.