Cooking the English Way by Barbara W. Hill

Author:Barbara W. Hill
Language: eng
Format: mobi, epub, pdf
Tags: Regional & Ethnic - European
ISBN: 9780822541059
Publisher: IB Dave's Library
Published: 2002-06-15T07:00:00+00:00

S u n d a y L u n c h

Lunch in England is served between 12:00 and 2:00 P.M. Some families eat their main meal at midday, while others do so in the evening. A hearty lunch may consist of "meat and two veg" and pudding.The meat is often a stew, and the vegetables usually include a starchy one, such as potatoes, and a green one, such as cabbage. On most days, people prefer to eat a lighter lunch, such as fish, a salad, a baked potato (called a jacket potato), or a sandwich. The most common lunch served at pubs is the "ploughman's lunch," which started as a meal for farmworkers. This is a platter containing cheese (often Cheddar), crusty white or brown bread, butter, and a pickled onion or two.

Sunday lunch is usually a larger and more formal meal. A popular Sunday lunch is a large joint of beef, mutton, or lamb roasted in the oven, accompanied by roast potatoes and other vegetables, with a pudding for dessert.

While English eating habits have changed over the years, a roast joint of beef, with browned roast potatoes and Yorkshire pudding, is still popular on Sundays. (Recipes on pages 38, 39, and 41.)

37

Roast Beef

This classic English dish is usually served with browned roast potatoes and Yorkshire pudding (recipes on pages 39 and 41).

3Y=-to 4-lb. boneless sirloin roast,

1. Preheat the oven to 350degF.

rolled and tied (boneless roasts

2. Sprinkle salt and pepper over roast.

already rolled and tied are sold

Place roast on a wire rack in an open

in many stores)*

roasting pan with the fat side on

salt and pepper

top. (In other words, roast should

be resting on its edge, not lying

3 tbsp. vegetable shortening

flat.) Dot with shortening. Insert a

meat thermometer into the center of

the roast so that the top of the

thermometer does not touch any fat.

3. Roast the beef on the middle rack of

the oven for 2 hours or until the

meat thermometer registers that roast

is done. When beef is rare, the meat

thermometer will show 130deg to

140degF; when medium, 150deg to

160degF; when well done, 160deg to

170degF.

Preparation time: 10 minutes

Cooking time: about 2 hours

Serves 4 to 6

*When you shop for a beef roast, choose one marked

"lean" or "extra lean" for the lowest fat content. However, a roast that is

well marbled, or flecked inside with tiny white bits of fat, and that

has a thick layer of fat around the outside will be

juicier than a very lean roast.

38

Browned Roast Potatoes

8 medium-sized potatoes

1. Wash and peel potatoes. Put them

in a saucepan and barely cover with

salt

lightly salted water. Boil until halfcooked (about 10 minutes). 2. Drain potatoes. Place them in the

roasting pan around the beef, after

it has already been in the oven for

45 minutes. Potatoes should cook

for at least 45 minutes to 1 hour.

Baste them occasionally with fat

drippings from the meat.*

Preparation time: 20 minutes

Cooking time: 45 minutes to 1 hour

Serves 4 to 6

*By basting and turning the

potatoes occasionally during cooking,

they will brown on all sides.

39

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