A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes.
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute.
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