Beef Line

This is how to serve roast beef and Yorkshire puds in bulk! The young waiters and waitresses on the left are picking up loaded plates to take to the tables.

The occasion is our annual Rent Audit Dinner at which we entertain our tenant farmers to a Christmas lunch. My entry for 17 December 2010, one year ago today, explains more about the function, and I won't repeat it here.

Our menu for the lunch always includes a beef roast. You will see there are alternatives for vegetarians (only one, I think, amongst today's guests!), diabetics (who get steamed carrots instead of glazed carrots), and so on.

I thought those who see this page might appreciate the gory spectacle of the nicely rare beef being carved. In fact, there were two stations like this where the beef was being sliced and then given to the people serving it onto plates. Is that how we'll do the goose at home on Christmas Day?

As always, this "Roast Aged Forerib" was a splendid piece of meat, the Bordelaise Sauce a perfect accompaniment, and the home-made horseradish sauce had a really good bite. You will see, too, that the wines to go with the meal were pretty good.

So we'll end with a picture of the assembled company about to start their meal. Think of the Harry Potter films, and see if anything is familiar (allowing for CGI in the later episodes).