| |
| | The Great British Kitchen |
 | | The joint was treated with great respect, basted and dredged with flour continuously in front of the much-tended fire. |
 | | These Sunday joints, ancestors of today's weekend feasts, were often destined to last all through the following week; hot on Sunday, and then reheated or cold in endless succession through the next five or six days, in hash, bubble and squeak rissoles and cottage pie. |
 | | Nowadays, although we still cling to the comfortable notion of a Sunday joint, our ovens are designed to cook small pieces of meat to perfection, so the burden of eating reheated meat has been largely removed and small joints can appear on the table in top condition and disappear in a single meal. |
| www.greatbritishkitchen.co.uk /eh_sunday.htm (2493 words) |
|