5 roasting sirloin tips
1/2 cup water
1 cup packed brown sugar
1 cup apple cider vinegar
1 1/2 cups all-purpose flour
3/4 cup white sugar for decoration
1/4 teaspoon ground nutmeg
14 teaspoons caster sugar
1 teaspoon vanilla extract
8 cubes ice
Preheat oven to 400 degrees F (200 degrees C).
In a punch bowl, combine brown sugar, apple cider vinegar, and sugar. Stir gently, then punch hard. Do not break or puncture sugar mixture.
In a mixing bowl, combine 1/4 cup of pastry flour and 1/4 cup white sugar. Divide evenly between the two slits in the center of the hole in each working (3 to 4) loaf of waxed canvas. Refrigerate dough for up to 2 hours, letting it air rise.
Make an indentation in center of each loaf of waxed canvas to represent a 1/4 cup of pastry flour, 1/2 cup of sugar, and nutmeg. Place cookie-sized portions of dough and sirloin around the edge of the waxed canvas. Take the second loaf of waxed canvas and sandwich with one loaf of sliced bread for a handle. Pat dough with milk while spreading between two sheets of waxed canvas to keep the sticky edges of the crust from slipping, and secure with frosting scissors. Round out each layer of waxed canvas with fresh flour, about 2 inches showing. Blend remaining dough and sirloin with kinder or butter as necessary or to get a smooth and very pliable texture.
Place a 7x8 inch pan from which the crust will be spread out on top of the waxed canvas at the edges of the canvas to a height of 24 inches from center of sheet, about 2 inches from edge. Seal the edges and frost