This section is from the book "The Illustrated London Cookery Book", by Frederick Bishop. See also: How to Cook Everything.
Take out the inside of the sirloin in one piece, put it into a stew-pan, and sufficient good gravy to cover it, season with mixed spice, pepper, salt, and cayenne, and a spoonful of walnut ketchup: more of the latter may be added, if the quantity made should require it to flavour; serve with pickled gherkins cut small.
Cut the inside of the sirloin into pieces, dredge it with flour,, put it into a frying-pan in which some butter is boiling; when it is browned, put it into- a stewpan with some brown gravy, highly seasoned, squeeze in half a lemon, and serve.
Cut it in strips, as for collops, flatten it, flour, and fry in butter, Jay in the centre of a hot dish a mound of spinach, with poached eggs on the top, lay the beef round the spinach.
 
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