Sunday roast
The Sunday roast (comparable to the German Sunday roast ) is a traditional British main meal that is served on Sundays, usually in the early afternoon. It usually consists of roasted or braised meat with side dishes. Other names for this meal are Sunday dinner , Sunday lunch , roast dinner, and Sunday joint .
The dish is said to have originated in Yorkshire in the 18th century , when agriculture found numerous high-yield production methods such as mechanization, crop rotation and selective breeding. It is believed that the tradition of Sunday roast originated because the meat could be put in the oven on Sunday morning before going to church and then eaten after returning at lunchtime.
Typical ingredients
Beef, chicken, lamb or pork can be used for the Sunday roast, and seasonal duck, goose, bacon, turkey and (rarely) game. Sometimes salmon is also used. Recently, vegetarian alternatives like Quorn have also become popular. The traditional variants are listed below, each with the usual side dishes, which are often combined differently at will:
- Roast beef - served with Yorkshire pudding and, depending on your preference, horseradish or mustard
- Pork - served with rind with a sage and onion filling and, depending on your preference, apple sauce or mustard
- Lamb - served with a sage and onion filling and, depending on your preference, peppermint sauce or jelly
- Chicken - served with chipolata sausages (“pigs in blankets”) rolled in bacon , with either bread sauce, cranberry sauce or jelly
Sunday roast can be served with a variety of cooked or braised vegetables. The vegetables can vary depending on the season or region; but mostly stewed potatoes are included. These are prepared in the drip pan or with a gravy made from bouillon cubes or roux . Other vegetables that can be used are mashed rutabagas , turnips , boiled cabbage , braised parsnips and boiled carrots and peas .
literature
- Betty Rosbottom: Sunday Roasts. A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb. Chronicle Books, San Francisco 2011, ISBN 978-08118-7968-2 (English).
- Clarissa Dickson Wright, Johnny Scott: Sunday Roast. Christian Verlag, Munich 2007, ISBN 978-3-88472-776-8 .
- Patricia Clough: English cooking. A bad reputation is refuted. dtv, Munich 2001, ISBN 3-423-36218-9 .
