THE SUNDAY ROAST
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| Sunday Roast |
The Sunday Roast is more than just a meal; it’s a national ritual that dates back centuries. It is traditionally eaten on Sunday afternoon, following the historical practice of putting a large joint of meat in the oven before heading to church.
Anatomy of a Traditional Sunday Roast
While the meat changes, the "trimmings" are almost always the same. A standard plate includes:
1. The Meat: The most traditional is Roast Beef (usually served medium-rare), but Lamb (with mint sauce), Pork (with crispy crackling and apple sauce), and Chicken (with stuffing) are equally popular.
2. Yorkshire Pudding: Originally from Northern England, this is a savory batter made of eggs, flour, and milk. It’s designed to be light, airy, and the perfect vessel for holding gravy.
3. Roast Potatoes: Known as "roasties," these are parboiled and then roasted in fat (traditionally beef dripping or goose fat) until the outside is glass-crunchy and the inside is fluffy.
4. Seasonal Vegetables: Usually a mix of honey-roasted parsnips, carrots, and steamed greens like cabbage, broccoli, or leeks. Cauliflower Cheese is a very popular "premium" side dish.
5. Gravy: A thick, savory sauce made from the juices of the roasted meat.
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| Sunday Roast |
A Bit of History
a. The "Beefeaters": The tradition is so old that King Henry VII’s royal guards (founded in 1485) were nicknamed "Beefeaters" because of their love for roast beef.
b. The Baker’s Oven: In the 18th and 19th centuries, many working-class families didn’t have large ovens. They would drop their meat off at the local bakery on the way to church, as the bakers didn't make bread on Sundays but their ovens were still hot.
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| Sunday Roast |
c. The "Starter" Yorkshire: Historically, the Yorkshire pudding was served before the meat. Because meat was expensive, the filling batter and gravy were served first to dampen the appetite so people would eat less of the costly roast.
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