How to Make Roast Beef with Plum Pudding - The Victorian Way

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One of the most patriotic dishes on the Victorian menu, roast beef served with plum pudding was an English staple. It was served at all major celebratory events: births, weddings and - yes - coronations. Join Mrs Crocombe as she prepares this most iconic of centrepieces, with a little help from Mary-Ann.
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INGREDIENTS
• A sirloin of beef
• A plum pudding (essentially 'Christmas Pudding' - see video: bit.ly/3HwPsDY)
• Flour and salt for dredging
METHOD
1. Tie up your beef joint tightly with string, so that it doesn't come apart while turning on the spit!
2. Secure the beef joint onto the spit, with the help of a kitchen maid if needed.
3. Dredge the beef generously in flour and salt to help it brown and form a good coating as it roasts.
4. Make the plum pudding and tie up in a muslin clothing with string, before boiling for around two hours.
5. Serve the beef and pudding together with a good gravy made from any juices.
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CHAPTERS
00:00 Introduction
00:44 For this recipe, you will need...
01:07 Preparing the beef
03:45 Onto the spit
04:17 Dredging
05:09 Making the pudding
07:09 Time to serve!

[@EnglishHeritage]

We hope everyone enjoys this new recipe from Mrs Crocombe! As ever, here are the answers to some of your questions from Dr Annie Gray: • What’s the difference between plum pudding and Christmas pudding? Not much! Plum pudding evolved out of the rich, fruited pottages of the medieval and Tudor period, and co-existed with several similar dishes for several centuries. By the 18th century it was established as a boiled pudding, made in a cloth or, as technology and taste changed, a basin or a ceramic or metal mould. You can see lots of moulds behind Mrs Crocombe in our videos: many of these can be used for boiled puddings as well as set creams, jellies and cakes. Plum pudding was invariably served at celebratory occasions, from coming-of-age parties to Christmas. Over the course of the 19th century it became increasingly associated with Christmas and by the 1830s it was sometimes called Christmas pudding. By 1881 the two terms were interchangeable. After the First World War there was a virtual cult of the Christmas pudding, and the name plum pudding started to be lost - however, you can still find the occasional recipe for plum pudding even in the 1950s. See the Christmas Pudding video here: bit.ly/3HwPsDY • Did people really eat beef with plum pudding? Yes they did. Plum pudding was served as part of the second course of an 18th century meal. Meals then were served in a style called à la Française, which comprised three courses, but with multiple dishes in each course, served simultaneously on the table. The second course consisted of poached butchers’ meats (including beef), roast game, vegetables, and substantial sweet dishes such as fruit pies, boiled and baked puddings, and sometimes set creams and jellies. Diners could choose which dishes they ate, and how they ate them. Plum pudding was neither sweet nor savoury: its flavours resemble that of chutney and it contained beef suet, so it was a real crossover dish. It was also a real symbol of Britishness, especially when boiled in a cloth, as was roast beef. The two frequently appeared together in satires, and it’s clear from contemporary writing that they were served together explicitly as a patriotic dish. They are surprisingly good together (especially with gravy). • How would that giant spit have been used? Why can’t we see it in action? As Mrs Crocombe says, roasting in the 19th century meant cooking in front of a fire. Audley End, like any other house of reasonable prestige, had a large roasting range with a smoke-jack built in. This was a mechanism which turned a spit or spits automatically. It consisted of a large fan a little way up the chimney, which was turned by the draw of the fire. This in turn connected via a series of cogs to a chain which turned the spit. They weren’t very efficient, and took quite a lot of maintenance, so were very much a show of wealth. Middle class households might have used a bottlejack set into a separate metal roasting screen instead. By 1881, closed cast iron ranges fuelled by coal or gas were common in new build houses and only old-fashioned (or old-money) families retained the roasting range. Many cooks believed that you could not roast in an oven (technically, they were right, for an oven bakes), and there was a lot of debate over the issue. Sadly, while the roasting range at Audley End can be lit, it isn’t in its original state (it would once have had a boiler built in at the back for providing hot water), and it cannot be used with coal for environmental reasons, which means it is hard to get hot enough to roast properly. The spit works, but is now electric. We didn’t really want to show it to you unless we could show you what it should have looked like, but if you visit Audley End House you'll be able to see it for yourself. • What was eaten at Coronation parties in the Victorian era? Beef and plum pudding, every time. We couldn’t have Mrs Crocombe talk about Coronations, because she hadn’t been born when the last one happened, and the next one wouldn’t be until 1902. However, there were lots of other royal celebrations - there were parties for the birth of the first two of Victoria’s children, and then there were Jubilees in 1887 and 1897. For both of the last two, we have plenty of accounts of the planning and execution of street parties across the country. Invariably, the local butchers provided beef, the local inns and cookhouses cooked it (or sometimes a spit was set up outside with most of a cow on it), and the bakers and caterers provided plum puddings. Tea and beer were served, and people brought their own mugs and eating implements. The royals and their invited guests had big celebratory meals of their own, but there were no specific coronation foods at that level of society.

[@MossyMozart]

@English Heritage c/o Mrs Crocome - Yes, I am indeed a peasant, so let's get that out of the way. But I am a non-meat eating peasant (as you so kindly pointed out in your presentation - we cannot afford meat >_< even if we wanted it), so is there some good substitute for suet to use in plum pudding for us veggy-tarians? (I am aware that the taste will differ somewhat.)

[@BrentLm]

​you can find veggie suet in some areas. you could freeze vegetable shortening and grate it. if you go that route, you will need to keep everything (bowl/plate and grater) cold. you might need to do it in stages if it's warm and the shortening starts to thaw. also, you will probably want to pop the shredded shortening back in the freezer to firm up a bit before using it.

[@adameichler]

Oh, now I am reading this with Annie's voice :D I am glad she made an appearance as Mary-Anne again :)

[@afmario790]

It's always nice to see Mrs. Crocombe and Mary Anne so much involved into sharing their cooking recipes...

[@madyalvarez428]

Were there any other side dishes served with this meal? Like, would Lord Braybrooke (spelling?) have just eaten the beef, plum pudding, and gravy alone, or would he maybe have had a vegetable side dish, salad, or maybe some bread?

[@lauradanielson2257]

Mary-Anne walked into that kitchen like a soldier ready for the battlefield. She even had her weaponry at hand.

[@arcere25]

he reminded me of a knight with a tournament spear

[@josephsmall4270]

I know. It was quite funny actually.

[@yoginc]

​@@arcere25 you mean a Lance

[@HeinusHoratius]

Isn't it a pike? Whatever it is: don't mess with Maryanne! 😃

[@deborahmower8539]

I had to laugh when that happened. My only thought was "weapon of war."

[@OldManFerdiad]

"Beef is very prized here in Britain although most people can barely afford meat, let alone beef." Funny how relevant history can feel to modern audiences.

[@raraavis7782]

If you had told me 10 years ago, that people would be groaning over the prize of basic foodstuffs in 2023...I wouldn't have believed it. We sure live in 'interesting times'.

[@Emeraldwitch30]

​@@raraavis7782 but think about it-i read a book years and years ago about a man who could see the future and was shocked that a mere loaf of bread was sold for the price of a week's wages 😮 If you think about what we pay now for fancy loaf (I pay $3.49 for the one I like if I don't feel like baking my own) from $1.50 to $6.99 for very fancy sourdough around here. That would have been a whole week's wage, if not more in those times. I have to also say that we are doubling our garden this year and we are buying another chest freezer. We calculate the cost of the veg we grow and buy meat with it in summer. We filled the freezer last year with garden produce and meat caught on good sales. I can and dehydrate veg too. Before prices went bonkers I was playing round with growing mushrooms on logs out back so far the oyster mushrooms and shiitake are doing very well.. and hopefully will continue to go for another 4 or 5 years. We don't often eat a lot of beef tho. That sirloin made my stomach growl lol.

[@LaraPL]

This is the sad truth of the present. Food has gone up by at least 100%. I can't remember the last time I ate beef. I pay the same for really basic food as I used to for specials. And I am middle class. I prefer not to wonder what people poorer than me eat :( My mother, who remembers the times of communism, here in Poland, says that we eat almost the same as then, only then we had money, but there was nothing on the shelves in the shops, and now the shops have everything, only we have no money.

[@raraavis7782]

@@LaraPL Time to bring back backyard chickens and veggies instead of flowerbeads. Wish, I had the option. But I live in a tiny appartement. And unfortunately the people who can afford houses and gardens are often not the ones, strapped for cash. There's a lot of potential for home grown food, to supplement store bought. But it would take a major shift in people's attitude, to make that happen. After 50 years of tidy, carefully manicured lawns, people see gardens as purely ornamental now. Not as a place, where food could be grown. And of course, it's not as easy as just planting something and *boom* you got a great harvest. It takes knowledge and experience and sometimes luck (as far as the weather is concerned). And you have to have the time and energy. Also a problem for many. Especially since kids aren't used to doing much in the way of chores anymore.

[@singbike5832]

With the re-feudalization we're seeing in our own time, it's not a coincidence the standard of living for regular people is sliding backwards.

[@michyoung77]

Anyone else totally taken aback by Marry Anne walking in with that ENORMOUS spike out of nowhere? I legit thought it was a fever dream lol

[@jonawesolowski-thecommunit9968]

All I could think was, geez I hope no one came around a corner too fast. It would've pierced em straight through

[@alexfarkas3881]

@@jonawesolowski-thecommunit9968 For a true professional would shout 'spit, round the corner' everywhere she went :D the 'knife, behind!' of the Victorian times.

[@sapphirejade5029]

The spit was huge and threw me off guard LOL.

[@mattbriddell9246]

"Mary-Anne! Please come here, I need your help with this dish!" Mary-Anne: Casually walks in wielding a bloody PIKE.

[@bonnieweeks7601]

Last time I had a high fever I woke in a real panic. I couldn't remember if it was time to let the cows in or out. I finally woke up enough to realize I had no cows. The panic was real though.

[@clayhawes8636]

Mary Ann is Audley End’s first line of defense.👩‍🍳🎠🗡️🛡️ 🤣🤣🤣

[@gabriela.galmos]

This comment needs more likes 😂😂😂😂😂😂

[@chocolatnoir1108]

ʜᴀʜᴀ 𝙃𝘼𝙃𝘼 😄 yes! not to mention that all those cooking stuffs/ utensils made of copper etc can cause brain damage if thrown well😂

[@henrikhyrup3995]

She stood there, ready to die for the Lord and Lady.

[@Tkizuka]

Once more into the breech Maryann!

[@HarryFrost-qu8th]

Forget James Bond, send in Mary-Anne

[@Kermitthebadger]

I lost it when Mary Anne entered the room with a massive fcking pole

[@user-wi9hv2pb2q]

That's what I expect to see defending Buckingham palace! It was the speed she walked in too lol 😂

[@jonirnmomba4130]

Just days before a coronation, the Queen of Shade arrives for her loyal subjects with a healthy dose of upper class shade.

[@Saskatchetooner]

She’s not upper class

[@Greyarias2023]

This comment is everything

[@jackbassindale4336]

@@Saskatchetooner not with that attitude!

[@Angellady11]

@@Saskatchetooner it’s sad everyone who is not from England thinks that everyone is rich and acts like it

[@Saskatchetooner]

@@Angellady11 no one thinks that.

[@PokhrajRoy.]

Mrs. Crocombe’s Pearls of Wisdom: Roasting in an open fire NOT IN AN OVEN unless you’re *MIDDLE CLASS* and then you can use cast iron.

[@MsWinterlife]

So very relieved that we are not deemed poor, but middle class, even if it’s just for a single episode :)

[@astherlia7292]

When she said "roasting on open fire" i was like yay! I thought she meant frying it like with those huge frying pan behind her, which is my favorite style of cooking lol. But maybe gas stove dont even exist yet on that era..by the way that black "sword" mary ann holding looks kinda heavy..i cringed a bit...

[@val-schaeffer1117]

Caste system with their multiple strata are so much better than binary class system. Given that Roy and Roychowdhury were titles, I would like to know your real surname, which reveals your caste.

[@PokhrajRoy.]

@@astherlia7292 Mary Anne was ready with a javelin.

[@astherlia7292]

@@PokhrajRoy. haha yess..

[@eddieboyky]

I loved that little curtsy that Mary Ann did while holding that ungainly spit of beef. She's the unsung rock star of that kitchen.

[@gidzmobug2323]

I had been wondering if that curtsy was protocol among the servants. Of course, it would be protocol if dealing with a family member.

[@jamesellsworth9673]

Mary Ann played her role to perfection, becoming the right foil for Mrs. Crocombe's forthright confidence.

[@kfynae2745]

Poor Mary-Anne looked like she was worried about ending up on the spit if she messed up the beef. 😅 It always brightens my day to get to watch a new Victorian Way. Then I want to go binge watch all the rest. Please never stop bringing us Mrs. Crocombe and her delightful snootiness.

[@theenglishlanguagecoach]

I though it just looked heavy and cumbersome.

[@Shokugeki213]

hahaha!

[@deeya]

When she mentioned the queen's Golden Jubilee, I was taken out a bit, before remembering that she's talking about Queen Victoria and Prince Edward.

[@asue1130]

I'd be lying if i said Mary-Anne walking in with that giant skewer didnt take me by suprise 😂

[@richardneilan2392]

I was finally able to visit Audley End House on a quick trip to England this past March. Even though Mrs. Crocombe wasn't in the kitchen, the whole place far exceeded my expectations. The estate itself is huge, and the house is stunning. Having enjoyed so many of these videos, actually standing in the kitchen all alone felt almost surreal. Each and every member of the staff was friendly, knowledgeable, and a joy to speak with. I only wish I'd had more time to spend there. I look forward to returning. In the meantime, my sincere thanks to everyone who helped make my visit pleasant and memorable. Hope to see YOU next time, Mrs. Crocombe!

[@TheGryfonclaw]

Okay so I gather that because Lady Braybrooke is in town, that's the reason her husband gets to have his favorite dishes 🤣

[@Kymmee2100]

The more times change, the more things stay the same. 😅😅😅

[@greengardens6959]

I laughed too loudly when Mary Anne entered the frame 🤣🤣🤣

[@TrangPakbaby]

My mom does that same passive aggressive thing when its my turn to cook for thanksgiving “and Trang will get fresh cranberries from the farmers market and use MY recipe for cranberry sauce”

[@bun04y]

We must be siblings as my mom is the same. We literally went to every grocery store in search of her specific brand of sausage because the gravy would be horrible without it. We did not find her brand and she refused to substitute another brand. Although she would never admit it, my gravy was very good.

[@karentruempy397]

Mary Ann looks like she's about to try to slay a dragon!!😂

[@Kevin15047]

Dragon pot pie, the Victorian way.

[@AquaBR2]

Mary-Anne if you are in danger blink twice

[@starryskies9655]

Was not ready for Marie-Anne to come in wielding a damn jousting spear haha, that gave me a good laugh

[@mindyhickman1257]

Just take your time. I am just Maryanne over here, slipping a disc, holding a javelin, while you chat away!😂

[@danieledugre1837]

Somehow I think that when Dr. gray got her Ph.D. she never thought she’d get to share her knowledge in this amazing fashion! These two ladies just make the day better.

[@sourojeet]

@3:48 is ICONIC. Mary Anne came fully prepared for battle.

[@Pam27778]

Finally, we get to see Mary-Anne!

[@psammiad]

We've seen her before - that's food historian and broadcaster Dr Annie Gray, incidentally.

[@MossyMozart]

@@psammiad - Unfortunately, not often enough!

[@gregmunro1137]

A video from Mrs Crocombe, is always makes for a good day. I seriously no longer know if I watch it for the Victorian cooking tips, or the shade!

[@diannaanderson]

Like the rest of us, for BOTH!😂

[@gregmunro1137]

@@diannaanderson lol, true! I wish I could throw shade as good as her! She is a master at it!

[@WaterPuppy]

I was watching it for both, until Mary-Ann came out with the spit, which became my third reason

[@roelin360]

​@@WaterPuppyit became my 13th reason why

[@womanhoodisnotacostume7648]

Admitted it! Mainly because of the shade ! 😂

[@rainbowstar9142]

Mary Ann’s scene gave me Monty Python vibes lol. love these videos ❤

[@LadyVineXIII]

I love how Mrs. Crocombe is talking about knights and then Mary Anne enters with a straight-up lance for the meat. Mary Anne has some serious muscles on her.

[@FaeAstray]

"as it will be when her son succeedes her - though that won't be for a few years yet" 😂😂 Perfect wording and implication here. I love it.

[@annjones3672]

Mary Anne sure doesn't get the good jobs in the kitchen! That roast beef looked hard to hold! Love you Mrs. Crocombe!

[@dinnercakes]

“You don’t want the beef flapping around on the spit.” Indeed. 😂

[@kirstenpaff8946]

Mary-Anne entered that kitchen ready to take on a sea monster.

[@EvangelineAU]

I was not prepared for Mary-Anne to come in with a metal spear

[@WilliamBilsters]

Mary Ann coming in with a spit like "A'ight, boss, who you want me to kill?" 😂

[@silja6838]

Oh we know she’s an expert at roasting, all right

[@frauleintrude6347]

I once visited a castle in France with an ancient fully equipped kitchen coming with an huge open fire place for roasting. The cast iron clockwork mechanism to turn the roasts was super interesting. Sadly we could not get a glimpse of this roast beef while roasting. The Slices are looking really good.

[@Emeraldwitch30]

Ive been to Williamsburg here in the the US and they have little meat turning things that could be cranked up and would run for about 20 to 30 minutes to turn the spit. The cooks there explains that usually one of the youngest household maids or family children was in charge of watching the spit and cranking it back up every time it ran out. It was pretty cool to see in action but I was a chef for years when younger and ive always lived seeing how things were cooked throughout the ages. Even as a child in girlscouts(they no longer do these im told) we had an overnight campout and cooked over a fire but we also took 2 chickens and a couple fish and wrapped them in burdock leaves and then smeared them with a thick layer of clay and then were buried in the coals to cook. (Separately tho not one big bundle. Lol ) every so often the adults helped us put more coals over. That chicken and fish turned out really good.

[@ArianaCapraro]

Marianne has HAD IT in the kitchens. Watch out! She’s got a javelin and she’s not afraid to use it!

[@mygetawayart]

i love the little nuggets of historical context she inserts in the voiceover. For example, she said this is 6 years before Queen Victoria's Golden Jubilee with was in 1887, which means this is set in 1881.

[@robbicu]

You don't want your beef flapping about Is good advise for any time, whether you're roasting a sirloin or not!

[@FunSizeSpamberguesa]

I introduced my mother to this entire playlist today. I just found out my parents are getting a divorce because my stepdad's been cheating, and as I'd hoped, these videos were a welcome distraction for her. We all need a Mrs. Crocombe in our lives.

[@wickidblazed420]

RUNS IN & HUGS MRS.CROCOMBE!!!! GOES TO MY SINK & WASHES MY HANDS!!!! GOING OUT CAN WAIT!!!! EMMA ❤️S HER MRS.CROCOMBE

[@bparrish517]

Dr. Gray, you are a grand trooper for the cause! The iron spit without the joint probably would have weighed 30 pounds and due to its length would be quite difficult to manage for anyone. The challenge of that awkward weight showed on your face and emphasized what Mrs. Crocombe’s charges endured. Also, thank for your continued historical notes without which the productions would be mere pleasant re-enactments of the period.

[@ryearanda]

The Queen of Roast making roast beef. I stan.

[@StayVCA98]

Yuum I love Roast Beef!! 😋🥹 But that Plum pudding is new to me!! Also not Mary Ann carrying that metal poke willy nilly like it was nothing!! 🤣

[@mjm3091]

This one looks like it was super fun to film. It's not every day you would have a chance to play with all that roasting apparatus.

[@raraavis7782]

I would have really liked to see the actual roasting! Or at least the set up, even while not in use. But I guess, they couldn't actually use it for some reason and didn't want to spoil the illusion.

[@MossyMozart]

@@raraavis7782 - As I understand it, to keep the spit turning steadily, you need a small child or a dog to keep cranking for all the hours it takes. Do you have one of those around? If not, then you are either middle class or poor and cannot make this dish. Sorry - I don't make the rules.

[@MossyMozart]

@@raraavis7782 - HOWEVER, read the pinned comment from English Heritage up at the top. It will explain why they couldn't spit-roast the meat.

[@MJK1965]

Perfect for six of Lord Braybrook's University companions, but eight will show unexpectedly. 😂 I love Mrs. Crocombe, and all the shade she can throw. Mary Anne looked like she was about to drop that huge spite.

[@OldManFerdiad]

I'm sure Mrs C has an apple cheese kept aside for just such an eventuality.

[@MJK1965]

@@OldManFerdiad Indeed she does.

[@oberonsghost]

Three cheers for Mary-Anne!

[@FlyingPlastic356]

I really do wish there's Behind the Scene or Bloopers Reel, especially on this one. I'm sure that the graceful arrival of the lance by Mary-Ann took more than 2 takes 🤣🤣

[@MaureenTheTemp]

Plum pudding sounds like it's really more like stuffing than a dessert. Love Mrs. Crocomber!!

[@mandimoo87]

It's what we know as Christmas pudding.

[@WhatAWonderfulNameItIs]

I thought it looked like stuffing, too.

[@kathyjohnson2043]

It certainly can be, like a dried fruit stuffing for a pork loin

[@psammiad]

I wholeheartedly embrace eating plum pudding throughout the year. It's such a waste only eating it at Christmas - particularly at the end of a big meal when you can't enjoy it properly.

[@MossyMozart]

@psammiad - I would like to try plum pudding, but don't eat meat. Is there a good substitute for the suet that's usually called for? Thank you!

[@sarahgoldberg6614]

​@MossyMozart there's a brand called Atora that makes vegan suet

[@lynthepenguin8400]

I always cook the pud on Boxing Day evening, to go with a cold buffet. Much more appreciated that day. Also, if you do it later in the day, when it is dark, you get to see the brandy flames better.

[@carlosspeicywiener7018]

And the brave Mary Anne tilted at the savage roast. Jaw set firmly with her lance in hand. Line one of the ballad of Mary Anne.

[@jeffersonleonardo2]

It's a perfect meme😂

[@MyMooha]

Our girl Marianne was _struggling_

[@user-wi9hv2pb2q]

That must've been tremendously heavy looks like all cast iron- at least 30 lbs worth. You can see she looks back someone off camera takes one end of the metal.

[@theredrobin9402]

i dont know why Mary Anne marching in with a spit held like a spear cracked me up so much, but it did. delightful video

[@raraavis7782]

Good thing, Marie-Ann apparently had 'no beef' with her boss, seeing, that she could have easily 'accidentally' have scewered her with that giant metal roasting fork 😅 Which makes me wonder, where the expression 'having beef with' for an adverse relationship comes from...

[@jeraldbaxter3532]

Bouef a la Crocombe! En flambe!

[@MitziDuran]

@@jeraldbaxter3532 why did I imagined Sanji from One Piece screaming this while charging into battle.

[@aloysiusdevanderabercrombi470]

@@MitziDuran *imagine

[@PokhrajRoy.]

I mean, it’s the height of summer for me so Mrs. Crocombe’s shade sounds like a good idea.

[@icf6770]

Mary Anne's been training to become a knight with that lancet :)

[@honorineb.2269]

I really enjoy each Victorian Way video! And yes, as a French girl, I can only approve : we call English people roast beef 😂🇫🇷🇫🇷

[@mikeburke3576]

Why lol

[@havanadaurcy1321]

I've been called kangaroo (am Australian) by French before

[@spanglelime]

This has made my day. I'd never heard that, so I wasn't sure if you were serious, but a quick Google and I found out you are, and that a lot of other countries call Brits Roast Beefs too. Apparently it's deemed a slur, like calling French people frogs, but I just think it's pure silliness and extremely comical. Never stop calling Brits roast beefs, it's funny af.

[@Liren1975]

Maryann coming out prepared for war.

[@prettypic444]

My cousin is vegetarian, but loves to cook. one year he decided to cook us a traditional Christmas roast and Yorkshire pudding; the results were... interesting. maybe I should send him your video!

[@havanadaurcy1321]

If he's anything like mine and corned beef 🤦

[@ladymissna]

Historic cooking. How lucky we are to have you re enact these person. The recipes are awesome and rich. Please keep posting more videos.

[@jarednil69]

I like how they make it seem she's cooking in daytime with the birds chirping, but clearly it's dark outside the window.

[@trinity8088]

Hurray, she's back!!! God bless Mrs Crocombe and her coziest dishes cooked Victorian way

[@ragnar1841]

It's been a while since I heard the phrase, "For this recipe, you will need" It sounds nostalgic

[@TheCynedd]

YAY! An Avis Crocombe recipe just in time for the Coronation Weekend!😋

[@noahcount7132]

This combination of roast beef and plum pudding looks mouth-wateringly delicious. And I'm guessing it's as good as it looks -- possibly even better!

[@PokhrajRoy.]

Press F in the chat for Mary-Anne.

[@damus_43]

We have our Miss Crocombe telling us all the stuffs relating to roasting beef and all that. And then there's Mary-Ann about to either commit a murder or enter a jousting tournament.

[@coeurdechoeur]

*hangs head in shame because his baking oven doesn't have a turntable inside*

[@vince-0923]

I love that the pinned comment actually answered some of my questions! That’s amazing!

[@csmats5374]

That looks like the top sirloin cap (or picanha as the Brazilians call it and coulotte as the French call it), in my opinion one of the very best cuts of beef there is. I've always cooked them as steaks because of the shape and used the lower parts of the top sirloin for roasts, but tied and roasted like that is something I'll have to try. Great video! Keep 'em coming.

[@Jojo-gg6jc]

I used to spend every summer in England as a child, my mum was from their, she met my dad when he was stationed in England. I thought how brave she was to move to America being she was an only daughter moving away from her family. My grandparents owned a farm and her two brothers worked the farm with my grandfather. But my fondest memories were spending time with all my cousins and learning how to ride horses English style, and having this dish on Sunday dinner with a trifle for dessert. 😊💗

[@irishlady5051]

That all sounds so lovely!!

[@rekacolour]

I just finished baking a sponge cake for the Victoria Sandwiches I will serve during my brunch/afternoon tea for the Coronation tomorrow. Thank you Mrs. Crocombe for the recipe and the idea!

[@utrimque]

Can someone PLEASE make a meme of Mary Anne walking in with that weapon of mass destruction

[@MariahIsSkinnyFuckBlueLives]

Timestamp 7:09 says "time to serve" but I'm pretty sure Mrs Crocombe SERVES during every second of every video 💅

[@anayelisoria37]

I need a crossover between this show and The Mandalorian, so I can say "This is the Way... the Victorian Way". (sorry, I'm insomniac)

[@AlbertaRose94]

No need to apologize. I’m awake at 11:35 pm but my husband is sound asleep. I do my best not to ask this but could you give this a like so I get a notification and can inflict, I mean share, your comment with my husband?

[@savagetiger13]

"We're now going to put this on the spit." Enter Mary Anne ready for a jousting tournament, lol. 😂

[@nuabioof83]

"Our overs have turning tables inside them" damn called us out fellow poors 🤣

[@HisnameisRich]

I agree, nobody wants their beef flaps all over the place during a spitroast

[@vjhreeves]

That line made me laugh out loud

[@KJayPlays]

Love the food and love the people. This channel makes me really appreciate history in a whole new way, and I already love history 😂

[@eliogarcia6148]

Mrs Crocombe: 'If you work for a middle-class family...' Me: Oh, here it comes!

[@Witiko]

French cooks come to England to learn how to cook ... Now we know from where the french cuisine got his high quality. Thanks to Mrs. Crocombe.

[@hadelidell4285]

how to roast* 😌

[@NWard1210]

Looks amazing, the plum pudding is a fine addition to such a regal beef!

[@acgearsandarms1343]

“Arise, Sir Loin of Beef.”

[@scraperindustry]

"Roasting is one of the most prestigious ways of cooking meat. And when I say roasting, I mean cooking in front of an open fire, not putting it into an oven and baking it." Oh yeah? Well, I make mine in an air fryer! Take that Mrs Crocombe! :))

[@madabbafan]

An air FRYER you say? For that there is no punishemnt too severe therefore you will be turned into sausage rolls for lunch in the servants hall. That will teach you.

[@Wosiewose]

What size of roast, what temperature, and for how long?

[@moonchild5859]

mary ann was fighting for her life holding that giant spike

[@barbasfear16]

Marry Ann bring in the javelin please!

[@journeyofamidwestquilter]

"Most people can barely afford meat, let alone beef!" Wow, if that's not 2023 in one sentence, especially in the US, and I imagine in other countries as well!

[@krysab6125]

Sadly still true in the UK, 2023 😒

[@owlman_]

Here on the Mex-US border we buy Mexican beef -- either imported or we buy it across the border ourselves. It's much cheaper and tastier than the American counterpart. I feel bad for those outside the region, though.

[@OofusTwillip]

Mary Ann backs away from Mrs. Crocombe, because one mustn't turn one's back to the Queen.

[@littleogeechee223]

Mary Anne is thinking, “You want to hurry this along, Mrs. Crocombe, before I drop it!”

[@normanlee3236]

Next time Marianne asks for a day off I'd give it to her. That was scary.

[@Nannaof10]

Happy Coronation Day to our friends across the Pond! God Bless you all, long live your King 🎉

[@MapleRhubarb]

I guess roast beef and plum pudding are like pork chops and applesauce...it's a weird combo, but it works!

[@hadelidell4285]

Yes yes yes !!!!

[@aceme9514]

Mrs. Crocombe takes care not to shade Mary Anme in any way when they're making roast beef.

[@PokhrajRoy.]

Out of Context Mrs. Crocombe: “The heat will come from the top, not the bottom.”

[@raraavis7782]

There's actually a reason for that. The roast needs direct heat to develop a proper crust. But if the heating element (or coal) is in the bottom, it's going to be covered by whatever you use, to catch your drippings. Who might also dry out too much. And not catching the drippings is not an option. Your oven would be completely soiled and the drying bits and pieces would char and stink, after a while.

[@MossyMozart]

@Pokhraj Roy - What @Rara Avis wrote. To see how it all worked, see Lucy Worsley's program, "A Tudor Christmas" I think. If not that one, at least one of her historical programs where she gets to turn the spit herself.

[@PokhrajRoy.]

@@raraavis7782 Thank you for articulating it so beautifully.

[@raraavis7782]

@@PokhrajRoy. You're welcome! It's something you wouldn't be aware off, unless you're cooking that kind of thing yourself. That's why modern electric ovens have so many settings (which most people never use, of course). But it can actually make a difference, if you apply heat from above or below or both, use the fan or not... But having an oven that only heats from below, would probably be the worst possible option.

[@ferrreira]

I want an episode where all the servants roast one another!

[@Orfeus3000]

Shout out to Maryanne 🎉. Good job!

[@MrKirby365]

As always Mrs C shady AF and I live for it... That poor girl carrying the spit😂

[@saraivadias2756]

Finally we know the times that we are living with Ms. Crocombe: the 1880.

[@thumpercomet3856]

"Hopefully the heat will come from the top... and not the bottom" Me (a bottom): I feel very attacked.

[@doc.m.d.8870]

The only English monarch I recognize is this queen right here! Nothing but respect for her royal highness 😤👏🏼💯

[@jeraldbaxter3532]

Viva la Reine Avis I, the of Crocombe Dynasty!

[@bun04y]

It is breakfast time here, but your roast is making me wish it was dinner time!