Tasting Flavourous Literature

The group of Complementary Formation:
English as Foreign Language of CNO AVECP
presents you the following menu.
Enjoy our tea, brownies, scones with jam and our fruitcake and… Read!

Menu of flavorous literature


A Recipe for a Salad
To make this condiment, your poet begs
The pounded yellow of two hard-boiled eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.

Let onion atoms lurk within the bowl,
And, half suspected, animate the whole.
Of mordant mustard add a single spoon,
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt.

Four times the spoon with oil from Lucca brown,
And twice with vinegar procured from town;
And, lastly, o'er the flavored compound toss
A magic soupcion of anchovy sauce.

O, green and glorious! O herbaceous treat!
'T would tempt the dying anchorite to eat:
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad bowl!
Serenely full, the epicure would say,
"Fate cannot harm me, I have dined to-day."

Sydney Smith



Roast Beef of old England

When mighty roast beef was the Englishman's food
It ennobled our hearts and enriched our blood--
Our soldiers were brave and our courtiers were good.
Oh! the roast beef of England.
And Old England's roast beef.

Henry Fielding


Roast Beef Dinner

This is the traditional Sunday dinner. Remember, to most English people "dinner" is at lunchtime. "Tea" is at 4 o'clock in the afternoon, and supper is the evening meal. However even this varies from county to county.

Ingredients

1½ lb (675g) of medium sized potatoes
4 lb (1.8kg) forerib of beef
2 tablespoons of olive oil
½ level teaspoon salt
¼ level teaspoon of freshly ground pepper
½ level teaspoon of mustard powder
Method

- Preheat oven to (220°C), (425°F), Gas Mark 7

Cooking Times
Rare: 50 minutes
Medium rare : 70 minutes
Well done : 90 minutes

- Put beef into a large roasting tin and brush with oil.
- Mix mustard, salt and pepper with a little water to make a paste.
- Rub meat with paste
- Roast in the center for 20 mins reduce heat to (190°C), (375°F), Gas Mark 5
- Wash, peel and halve potatoes, then put into a pan.
- Cover with lightly salted water and boil for 10 minutes.
- Remove and place in oven around meat, cover with fat. Another roasting tin can be used if needed, cover bottom and potatoes with fat.
- Roast potatoes for 60-70 minutes until crisp and golden. Coat with fat from meat every 20 minutes

Serve with Yorkshire Pudding and Horseradish Sauce