Last night I hosted another Supper For The Promotion of Clericalism™. There were six of us, all told.
The menu was inspired by some good chats I’ve had recently with His Hermeneuticalness, Fr. Tim Finigan, a fine priest in England. We’ve been discussing a regular podcast together. So, I made a “Sunday” meal, on Monday evening.
Beef roast. It is Top Round, on sale at price so absurd that I couldn’t pass it up. I asked them to cut me a 5 pounder.
Since this is a pretty lean sector of the cow, I decided to lard it. You see the larding “needle” below. This is the insertion type, rather than the draw through type. Put your fat into the tube, which is quite sharp, drive it in and then, as you pull it back out, you hold the “plunger”? “blocker”?” in place which leaves the contents of the tool within the roast.
On a lark, I also studded it with garlic.
Having rubbed it down with lard, on go the herbs, generously.
You can seen among the veg that will be the basis of the gravy, that there are some juniper berries.
Batter for the individual Yorkshire puddings
Brought up to an internal temperature of 105ºF, I tented it for a resting phase of about 30 minutes to allow the juices to redistribute through the roast. It continues to cook on its own.
The puddings coming along. The veg from the roasting pan got mashed up a little and then reduced with beef stock for the gray. I also used a little roux.
I haven’t made Yorkshire puddings for a very long time. They turned out fairly well, though I wouldn’t have liked a little more rise.
To the right, more veg roasting. In my neighbors oven (also at the supper) I had the potatoes a’roasting.
With green beans and served with wonderful Norcia monk’s beer, Birra Nursia.
Tools of the trade. For the slicing of the beef. With a cut like this it is best to slice the beef, across the grain and as thin as possible. That means serious sharp.
We lit the customary “Extraordinary Ordinary” candle in his honor. He used to enjoy these meals. I found this in a cupboard. Someone had made it back in 2008.
Before hand, Gins and Tonic and some nibbles.
After the main course, I had several sorts of cheeses, including a really good Vermont cheddar and fine blue made here in Wisconsin. Surprisingly good. Served with Port.
Then, Mini Dove bars and some of my existentially challenging homemade limoncello. I warned them not to pour it near the candle.
And today, leftover roast beef sandwich, beans, and pickles with iced coffee.
I still have a good portion of the roasted veg, though they disappeared the potatoes. I may make soup from them, with some of the beef.
Clericalism was promoted to the max degree and we all had a great time.
A couple of the guys I had short listed couldn’t make it because they were going to butcher a pig yesterday evening. So we might do something on Memorial Day … with pork. There will be more Clericalism.