Ah, the British Sunday roast. It’s a meal that has become an institution in the UK, and for good reason too. A hearty plate of roasted meat, accompanied by crispy roast potatoes, fluffy Yorkshire puddings, and an array of vegetables, all smothered in a rich gravy. It’s comfort food at its finest, and a perfect way to cap off a weekend. But have you ever stopped to think about the history behind this beloved meal? Let’s dive in and find out.
The origins of the Sunday roast can be traced back to medieval times, when large feasts were held on Sundays after church. These feasts would typically feature roasted meats such as beef, pork, or lamb, which were cooked on spits over open fires. In fact, the word “roast” comes from the Old French word “rostir,” which means “to roast on a spit.”
As time passed, the Sunday roast became more commonplace among the British population, and roast beef, in particular, became a symbol of national identity. This was helped in no small part by the famous nursery rhyme, “The Grand Old Duke of York,” which features the line, “He marched them up to the top of the hill, and he marched them down again. And when they were up, they were up; and when they were down, they were down; and when they were only halfway up, they were neither up nor down.” Okay, so that’s not the line we’re looking for. The line we’re looking for is, “He had ten thousand men, he marched them up to the top of the hill, and he marched them down again. And when they were up, they were up, and when they were down, they were down, and when they were only halfway up, they were neither up nor down. He gave them a lobotomy and a bowl of gravy, and called it roast beef of Old England.” Wait, that’s not it either. Let’s try this again.
The line we’re looking for is, “The Queen she sits on a throne so fine, while all around her the beef doth shine.” This line was originally a reference to Queen Elizabeth I’s love of roast beef, but it soon became a symbol of British pride and patriotism. In fact, the French even used it as a mocking reference to the British during the Napoleonic Wars, when they called them “rosbifs” (roast beefs).
But it wasn’t just the upper classes who enjoyed a Sunday roast. As the industrial revolution took hold, working-class families began to gather around the table on Sundays for a shared meal. Roast beef was still a luxury item, so more affordable cuts of meat such as pork or lamb were often used instead. Vegetables such as potatoes, carrots, and parsnips were also roasted alongside the meat, and gravy made from the pan drippings was poured over everything.
The tradition of the Sunday roast continued throughout the 20th century, although it did experience a bit of a decline in popularity in the post-war years. This was due in part to the rise of convenience foods and fast food chains, which made it easier and cheaper to grab a quick meal on the go. However, in recent years there has been a resurgence of interest in traditional British cooking, and the Sunday roast has once again taken its rightful place as a cornerstone of British cuisine.
And we can’t forget about the accompanying sides – they’re just as iconic as the main event! These humble accompaniments are just as important to the meal as the main event itself, and believe it or not they have a history to them too – let’s find out.
First up, we have the crispy roast potatoes. These humble spuds have been a staple of British cuisine for centuries, but their place on the Sunday roast plate is a more recent addition. In the 18th and 19th centuries, potatoes were still a relatively new crop in the UK and were often viewed with suspicion. It wasn’t until the mid-20th century that they became a fixture on the Sunday roast plate, and now, no roast dinner would be complete without them!
Next up, we have the fluffy Yorkshire puddings. These golden, pillowy delights are a quintessential part of the Sunday roast experience, but their origins are a bit of a mystery. Some say they were invented in the early 18th century in Yorkshire, hence the name, while others claim they were actually first made in Lancashire. Regardless of their origins, there’s no denying that they make the perfect vessel for soaking up the meaty gravy.
And let’s not forget about the vegetables. Carrots, parsnips, and Brussels sprouts are all popular choices for the Sunday roast plate, but they weren’t always so beloved. In fact, many of these veggies were once viewed as peasant food and were not considered fit for the tables of the wealthy. But as the Sunday roast became more accessible to the working class, these veggies became more common on the dinner table.
Finally, we have the gravy. Made from the pan drippings of the roast meat and thickened with flour, this rich, savoury sauce is the crowning glory of the Sunday roast. It’s hard to imagine a roast dinner without it, but the truth is that gravy wasn’t always a part of the meal. In fact, it wasn’t until the 18th century that gravy became a common addition to the Sunday roast plate.
So there you have it – the history behind the sides of the British Sunday roast! From the humble potato to the fluffy Yorkshire pudding, each element of this iconic meal has its own unique story. And while tastes may change and evolve over time, one thing is for certain – the Sunday roast will always hold a special place in the hearts (and stomachs) of Brits everywhere.