Here's the Beef

Way back when I was a student studying in the Queen's realm, my favorite pastime was to hustle up to 'Simpson's- in-the-Strand' along the London passages and reveled in a meal of roast beef, Yorkshire pudding and steamed vegetables - followed by custard pudding.

As a student, and an American expatriate I had a good appetite for British dishes. I can argue that there was in the realm at that time cows that were less mad and so were the people who priced them. Thus when my meager allowances permitted I would be seated with my gal at a table at Simpson's-in-the-Strand.

For all you Anglophiles, Simpson's is in the heart of London. Just beyond their doorstep you'll find theatres, opera, ballet and the shopping areas of the West End and Covent Garden. It is only a short distance by cabby from your hotel in London.

As far as I can remember my companion and I were always welcomed by a stern, yet friendly waiter who always inquired, "Two people sir!" After our answer to the affirmative he indicated that we should follow him into the dining salon. There he assisted us to be seated comfortable and placing the menus in our hands. But the menus were not needed, as the speciality of the restaurant was roast beef with Yorkshire pudding.

Our service was quite elaborate to be sure. Enormous roasted joints were (and still) carved at the table from grand silver dinner wagons by carvers wearing tall chefs' toques. But, as with custom I tipped the carver for the perfection of his artistry.

The delicious smell of the roast was maddening to a point. The chef cut delectable thin slices of tender, juicy meat, each slice with a crispy brown crust, and piled them on the plate. On the side were placed golden potatoes, the vegetable of the day and fresh rounds of Yorkshire pudding that batter pastry the English invented to accompany the acme of imperial cuisine.
Note: Yorkshire Pudding has no connection to a pudding and it isn't a desert. It is a batter of flour, eggs, salt and milk baked in meat drippings (roast beef).