by Norman A. Rubin

Created on: September 17, 2010

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 our choice 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 hard for me to recall how many times I have reverently made the pilgrimage to this Temple of Meat - Simpson’s-in-the-Strand. Only the delicious taste of the roast is etched forever in my memory. I just have to close my eyes and see the silver dinner wagon and take in the tempting aroma that wafted from it. 

Now hear me out – preparing wonderful roast beef at home is one of the simplest, and yet at the same it can be the most complicated. It is simple because,

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