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Updated: June 3, 2025
She made a shirt for one of the warriors, and received for it a generous sirloin of bear's flesh. For another she knit a pair of stockings, for which she received a quart of peas. With these savory viands Mrs. Rowlandson prepared a nice dinner, and invited her master and mistress, Quinnapin and Wetamoo, to dine with her. They accepted the invitation; but Mrs.
Steaks and chops should be turned often, in order that every part should be evenly done never sticking a fork into the lean part, as that lets the juices escape; it should be put into the outer skin or fat. When the meat is sufficiently broiled it should be laid on a hot dish and seasoned. The best pieces for steak are the porterhouse, sirloin and rump.
If rumps are favorite joints and produce the best price, it is best to have the animal which will grow the longest, the broadest, and the best rump; the same of crop, and the same of sirloin; and not only so, but breadth is essential to the consumption of that quantity of food which is necessary to the development of a large amount of fat in the animal.
Guests of the inn who visited him said his store of knowledge, wit, and scintillating philosophy were simply wonderful, you know. That summer the Viewpoint Inn was crowded with guests. So, on Saturday nights, there were extra cans of tomatoes, and sirloin steak, instead of "rounds," in the hermit's basket. Now you have the material allegations in the case. So, make way for Romance.
And so, forsooth, you set up for a gentleman, and pretend to find fault with a sirloin of roast beef." The gentleman heard this address with admirable patience, and when she had rung out her alarm, very coolly replied, "Anything but your stinking fish madam.
One year, the sacred outlines of the human figure are protected against disfigurement by an ardent group of young classicists in Grecian draperies. The next, a fierce young brood of vegetarians challenge a lethargic world to mortal combat over an Argentine sirloin.
But to sit down in broad daylight, when one has scarce swallowed one's morning chocolate, and face a sweltering sirloin, or open a smoking veal pie! Indeed, dearest, our whole method of feeding smacks of a vulgar brutishness, more appropriate to a company of Topinambous than to persons of quality.
The table was literally loaded with good cheer, and presented an epitome of country abundance, in this season of overflowing larders. A distinguished post was allotted to "ancient sirloin," as mine host termed it; being, as he added, "the standard of old English hospitality, and a joint of goodly presence, and full of expectation."
Some people haggle meat so much, as not to be able to help half a dozen persons decently from a large tongue, or a sirloin of beef; and the dish goes away with the appearance of having been gnawed by dogs. Habit alone can make good carvers; but some useful directions on this subject will be found in the following pages, under the article Carving.
The sirloin is the principal roasting-piece, making a very handsome dish, and is a universal favorite. It consists of two portions, the Scotch and English sides; the former is above the lumbar bones, and is somewhat hard in ill-fed cattle; the latter consists of the muscles under these bones, which are generally covered with fine fat, and are exceedingly tender.
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