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Group 7-day waking average?

eggyg said:
We say every year we’re not having it again but we like the accompaniments. Pigs in blankets, Cumberland sausage
and leek forcemeat, sage and onion stuffing, sprouts with chestnuts and pancetta. You wouldn’t have all that with beef! :rofl:
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You could do! I much prefer beef - but my mother doesn't and so we have a turkey crown. Actually I don't like any of your list except sprouts with chestnuts: I'd be happy just having roast beef with roast potatoes and sprouts, with horseradish sauce :rofl:.
 
Leadinglights said:
We always went to my aunt's on boxing day and she had a capon but I'm not sure what that is or if you could even get it any more.
I think we had chicken on Xmas day as my dad was vegetarian so it was only mum, my gran and me. Chickens were expensive in those days whereas beef and lamb were cheaper as I recall.
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I remember seeing capons in the butchers when I was young - but I also don't know what they were: something bred unnaturally, I expect :(
 
eggyg said:
We say every year we’re not having it again but we like the accompaniments. Pigs in blankets, Cumberland sausage
and leek forcemeat, sage and onion stuffing, sprouts with chestnuts and pancetta. You wouldn’t have all that with beef! :rofl:
Click to expand...
Its just me and hubby this year for Christmas Day. We're thinking of having a small chicken or maybe a ham joint
 
eggyg said:
We say every year we’re not having it again but we like the accompaniments. Pigs in blankets, Cumberland sausage
and leek forcemeat, sage and onion stuffing, sprouts with chestnuts and pancetta. You wouldn’t have all that with beef! :rofl:
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I'm doing a port and roquefort sauce, caramellised shallots and chestnuts and still cogitating on other veg. Might be sprouts with pancetta, orange glazed carrots and creamed spinach cos we all love it. Roast potatoes of course. Oh and Yorkshire pud. The sauce is a recipe from a very old Good Housekeeping magazine. I only ever make it at christmas.

We had a Capon once and it was lovely. Not so many proper butchers left these days. There is one in town and one in Newlyn, the other side of Penzance.

Oh and I found out why I was high all night. The pod had been leaking instead of injecting. It was wet through when I took it off to change it.
 
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freesia said:
Its just me and hubby this year for Christmas Day. We're thinking of having a small chicken or maybe a ham joint
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I did a ham last year ( as well as a turkey crown) as my youngest son-in-law is allergic to poultry. I quite enjoyed it for a change. Then I made a festive pie out of the turkey and ham leftovers otherwise we’d have been eating it until Easter!
 
CliffH said:
You could do! I much prefer beef - but my mother doesn't and so we have a turkey crown. Actually I don't like any of your list except sprouts with chestnuts: I'd be happy just having roast beef with roast potatoes and sprouts, with horseradish sauce :rofl:.
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I’m not a massive roast beef lover in all honesty. I’ll eat it, but wouldn’t chose it. We’ve had goose once it twice, very tasty but not much meat, and very expensive. Lamb is my favourite meat.
 
eggyg said:
You can’t stuff a crown unfortunately. I got one last year for the first time, boy was I disappointed when I couldn’t get my sage and onion in! Back to full turkey this year but a small one as there’s only us two.
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I hadn't thought of that. To me, stuffing's the work of the Devil: my mother likes it but she prefers it just cooked separately anyway.
 
eggyg said:
I’m not a massive roast beef lover in all honesty. I’ll eat it, but wouldn’t chose it. We’ve had goose once it twice, very tasty but not much meat, and very expensive. Lamb is my favourite meat.
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I'm not sure I've ever tasted goose: for some reason I imagine that it can be a bit dry. I love lamb too - but no-one else in my family seems keen, finding it too fatty.
 
Ohhh but @eggyg beef fillet is a whole other treat, it's not just roast beef. I might make a Wellington, but still do the special sauce. Julian and I are happy with anything that's a treat. Just 1 friend coming this year. Though she's a horribly picky eater I know she will eat the beef.

We had a goose a few years ago... must have been more than a few as we were in our old house. Because there's so much fat it filled the kitchen with smoke and set all the alarms off! Also although it was quite a big bird there was hardly any meat on it. Last year Christmas was on Boxing day (when I finally got out of hospital) and we had a boned and stuffed venison haunch. The year before we had a couple of friends who came because due to health reasons they couldn't go on their Christmas cruise. One of them can't eat beef, so I made Colonial Goose which I marinated for 2 days. The lamb melted in the mouth. Picky friend was also there and ate the lamb with relish.

I cook hams all year round, so not a treat.
 
PattiEvans said:
Ohhh but @eggyg beef fillet is a whole other treat, it's not just roast beef.
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I like beef fillet, in fact we have one in the freezer which we bought from our favourite butcher when we were in the Lakes. Cut four steaks off it first, two of which we’ve had. Delicious. Probably have it for New Years Eve. Not cheap but worth it. Mr Eggy is the steak/beef fillet chef. That makes it even tastier!
 
eggyg said:
Oh no goose is lovely and fatty.
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We have goose, it feeds four of us hot for Christmas day, cold on Boxing day, then some bits for sandwiches, and loads of stock for soup, plus a pate made from the liver. it provides me with enough fat to roast potatoes in for the rest of the year.(I render down every bit I can find, pour it into tubs and freeze it)
 
Robin said:
We have goose, it feeds four of us hot for Christmas day, cold on Boxing day, then some bits for sandwiches, and loads of stock for soup, plus a pate made from the liver. it provides me with enough fat to roast potatoes in for the rest of the year.(I render down every bit I can find, pour it into tubs and freeze it)
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Hmmm…delicious. It is a lovely meat and we’ve had a years worth of fat too. I begrudge it when I have to start buying it.
 
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