| How To Cook: |
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1. Choose a medium-sized piece of sirloin, prepared for rolling, but keep it flat while marinating it.
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2. Pour over it red wine and vinegar, then leave for 2 days; turn it over from time to time.
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3. Drain the meat, cover it with rich forcemeat, roll up and tie or skewer firmly.
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4. Roast in the usual way, basting with the marinade liquor, to which 1 teaspoon mixed spice should be added.
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5. Serve the beef with the strained gravy and with red-currant jelly.
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