Thus you get two hot dishes; our
particular sirloin has given us three. The parts of this joint
vary greatly in flavour, and in texture as well, and by
accentuating this variation by treatment in the kitchen, you escape
that monotony which is prone to pervade the table so long as the
sirloin remains in the house. Mrs. Sinclair is sufficiently
experienced as a housekeeper to know that the dish of fillets we
had for dinner last night was not made from the under cut of one
sirloin. It was by borrowing a little from the upper part that I
managed to fill the dish, and I'm sure that any one who may have
got one of the uppercut fillets had no cause to grumble. The
Filetto di Bue which we had for lunch to-day was the residue of the
upper cut, and, admirable as is a slice of cold beef taken from
this part of the joint, I think it is an excellent variation to
make a hot dish of it sometimes. On the score of economy, I am
sure that a sirloin treated in this fashion goes a long way
further.
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