of port wine, 2 glasses of vinegar, a small quantity of forcemeat (No.
417), 1 teaspoonful of pounded allspice.
_Mode_.--Take the inside of a large sirloin, soak it in 1 glass of port
wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a
forcemeat by recipe No. 417, lay it on the meat, and bind it up
securely. Roast it before a nice clear fire, and baste it with 1 glass
each of port wine and vinegar, with which mix a teaspoonful of pounded
allspice. Serve, with a good gravy in the dish, and send red-currant
jelly to table with it.
_Time_.--A piece of 5 lbs. about 1-1/2 hour before a brisk fire.
_Average cost_, for this quantity, 5s. 4d.
_Sufficient_ for 4 persons.
_Seasonable_ at any time.
BEEF ROLLS (Cold Meat Cookery).