Biography roast beef

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Roast beef, or a roast dinner, is a traditional and classic meal across Britain, the Commonwealth, and Ireland, with the focus on some form of roasted meat, vegetables, gravy, and Yorkshire puddings. Roast dinners are traditionally served on Sunday, but can also be eaten throughout the week. The precise recipe of a roast dinner will vary considerably from person to person, so below is a broad overview of common elements that can be adapted and made your own. As a roast dinner is a combination of a number of elements, below links to already established recipes to be combined into the roast dinner itself. Enjoy!

History

Roast Beef has been a staple of many countries diets for centuries, as noted, for example in the English ballad, "The Roast Beef of Old England, written between and

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 R

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A Brief History of Eating Beef

There’s an amazing amount of history (not to mention effort and skill) in the beef on your plate!

Since prehistoric man hunted wild oxen (aurochs) for food, beef has been desired throughout the world. Domestic cattle are descended from these huge beasts with long curving horns, which once wandered European forests.

The sharing of meat after the hunt may have been the first stirrings of social order. Meat, especially beef, was regarded as the food of heroes. The Norman Conquest in led to a steady rise in England’s cattle population, due to the Normans’ fondness for beef.

By the Middle Ages, eating meat (and fat), particularly beef, signified affluence. Conspicuous consumption was the order of the day for the wealthy nobility, with feasts designed to display the host’s wealth and status. In England, beef was the most popular type of meat. The first English cookbook- ‘Forme of Cury’ in the 12th century used beef in the recipes more often than other meats.

In medieval kitchens, a huge piece of beef would be roasted on a spit in front of a sizeable fire in order to feed a large household not only as a roast but as cold cuts, stews and pies throughout the week.

A medieval poem ‘London Lickpenny’ mentions beef ribs being sold by the city’s str