Sunday Roast -- Chicken
© Leclaire & Schenk
Sunday Roast is traditional in the UK and in Ireland.
It is always served in the early afternoon.
Many North Americans make the mistake of thinking they will hit a pub and get a roast dinner at 5 or 6 in the afternoon, which is when North Americans will have theirs, only to find that meal service has been stopped hours ago.
The name "Sunday Roast" arose in the 20th century. Meat would be left in the oven to roast while people were at church, so that it was ready to eat at lunch time when they got home.
The meat is usually beef, but can be lamb, chicken, pork, goose, etc.
Steamed cabbage, cauliflower cheese, leeks, swede or turnip, roast parsnip, roast potatoes, peas and carrots are traditional vegetable accompaniments to a Sunday Roast meal, along with gravy and Yorkshire Puddings.
Horseradish sauce will usually be present if the meat is beef; mint sauce if the meat is lamb. Red currant jelly, bread sauce and / or English mustard may also appear.
Many people like to make Yorkshires even if they aren't having beef.
Sunday Roast -- Beef
Hollweg, Lucas. Sunday roast with a delicious twist. London: The Times. 14 March 2010.
Hope, Christopher. Traditional Sunday roast 'will become a delicacy due to rising food prices'. London: The Telegraph. 26 January 2009.
Savoury DishesAioli Garni; Allumettes; Boiled Dinners; Casseroles; Chicken Wings; Dan Dan Noodles; Darioles; Deep-Fried Foods; Dumplings; Fish and Seafood Dishes; Fondue; French Toast; Fritters; Kalakukko Bread; Meat Dishes; Mousse; Pizza; Polpettone di Fagiolini; Porridge; Relish Trays; Rice Dishes; Sandwiches; Savoury Dishes; Savoury Pies; Sinsollo; Spring Rolls; Stew; Sunday Roast; Timbales; Tofu Dishes; Zakuska
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