Saturday’s Sunday Roast
by Sukruti Anah
Traditionally, sunday dinner meant a lovely deep roasted whole chicken, with golden potato halves, parsnips and buttered carrots. However, it would remain incomplete without Red Current Jelly and the potful of simmering gravy. Adaptations and exceptions are allowed in every family’s meal plans so, here where I am staying at the moment, we do a Sunday’s Roast on a Saturday.
There is a suggestion that assumes the Sunday Roast dates back to the medieval times when the squire was served by agricultural labourers – serfs, in the village for six days a week. And on the Sunday, they would gather around, after the church service and practice their battlefield techniques. They would then be rewarded with a massive feast of ‘oxen roasted on a spit’.
When mighty Roast Beef was the Englishman’s food,
It ennobled our brains and enriched our blood.
Our soldiers were brave and our courtiers were good
Oh! the Roast Beef of old England,
And old English Roast Beef!“The Roast Beef of Old England” an English patriotic balladwritten by Henry Fielding for his play The Grub-Street Opera,first performed in 1731.