People who are critical of British cooking would do well to remind themselves that this is the quintessential British dish. The English traditionally carve their roast beef into very thin slices, but I prefer the American style of serving it in slices as thick as the diner can manage. You can omit the horseradish sauce in favour of pan gravy if you insist, but to serve roast beef without Yorkshire pudding (really ore of a large popover than a pudding in the American sense) would be downright criminal.
Attributes | Values |
---|---|
rdfs:label |
|
rdfs:comment |
|
dcterms:subject | |
abstract |
|