A trencher was a wooden platter for serving meat. Sometimes they were made of bread, and then they were eaten up, with all the soaked-in juices and gravy, at the end of the meal. Hence a trencherman was the servant who turned the meat and kept the trenches warm – or else he was a hearty eater who guzzled up all the plates after everyone else had left! That’s the end of the history lesson.
Put the beef in a large roasting tin and cover with aluminium foil.
To make the trenchers, dissolve the sugar in the milk and water and mix in the yeast. Leave for 10 minutes in a warm atmosphere. Rub the fat into the dry ingredients and stir in the yeast mixture. Cover and leave to prove at room temperature for 45 minutes. Knead and leave for a further 15 minutes.
Divide the dough into
To serve, pour some beef gravy on to each trencher, then top with a good slice of the roast beef accompanied by the roasted vegetables.
© 1988 Keith Floyd estate. All rights reserved.