The sirloin, after having been deprived of its fillet, is of no use for
roasting, but is equally as good as the rump when stewed; bone it
carefully and lard the thick part with fat bacon, like the rump; roll it
up, and tie it well with string, to keep its shape; stew it in the same
manner as the rump, trim it at each end, wipe off the greasy fat lightly
from the top with a clean cloth, glaze it lightly, and put it in the
oven until it has obtained a light gold colour; serve with any of the
sauces or garnitures used for stewed rumps of beef.