One of our favorite parts of our Spring in England was the Sunday pub lunch.
|The menu from our first Sunday pub lunch this trip.|
A choice of beef or pork or chicken with vegetables -- one of which was roasted potatoes. Horseradish and Yorkshire pudding for the beef; applesauce for the pork. Husband Jim varied from week to week.
|roast beef, vegetables, Yorkshire pudding|
I only had the roast of beef for I adored the Yorkshire pudding.
When we arrived home it was summer, and we seemed to be too busy to have a Sunday lunch. Gardening chores and another trip. And it was summer, after all, and grilled steaks or chops seemed more fitting fare than a roast.
Last week I found a great roast at the market and so on Sunday, I cooked a Sunday roast. Alas, we ate it for supper rather than lunch for an Advent Sunday is a busy Sunday.
|The breakfast room table set for Sunday Lunch for Sunday Supper|
We ate in the breakfast room, off the Royal Doulton Christmas China, with carols playing softly in the background.
|Night falls early in mid December|
A Yankee Candle Mistletoe candle lended the scent of the season. Red linen napkins -- for it is December.
And for dinner, a bought a long time ago and never used . . .
|Bought on a trip to England in 1994 and never used -- imagine!|
Yorkshire pudding tin. Which made . . .
|These look as good as the ones we were served in England!|
Four perfect Yorkshire puddings -- which went perfectly with our . . .
|A traditional Sunday pub lunch on the Royal Doulton Christmas china. We abandon our beloved blue and white in December for the Christmas Tartan.|
Roast beef, roasted potatoes and carrots. Yorkshire pudding is easy to make -- it's a cousin to popovers and Dutch babies. Basically, a batter of milk, eggs and flour with a pinch of salt, poured into a hot pan that has beef drippings poured into it and then baked in a very hot oven.
|Supper is ready for us.|
Served not all that late on a Sunday evening -- it gets dark early in the weeks before Christmas for we're about to get to the Winter Solstice.
The roast was served with . .
|The traditional condiment -- horseradish sauce|
Horseradish sauce, of course, which was spooned onto our plates with . . . what else -- a horseradish spoon. A souvenir of our early December trip to Vegas.
It is Thursday and I'm joining Susan at Between Naps on the Porch for Tablescape Thursday. Christmas tables abound, I'm sure, as everyone shares their pretty Christmas dishes this Thursday.