Mums share weird extras served with Christmas lunch – from egg sauce to prunes

We’re just days away from Christmas, and we’re all getting ready for the perfect festive feast.

Whether you’re roasting a whole turkey for a big family get together or enjoying a smaller roast for two, it’s important to get it right.

But, what is right when having Christmas lunch?

There’s always a meat, unless you’re vegetarian, and it’s typically turkey, though can be goose as well.

Plus, there are roast potatoes, sprouts, pigs-in-blankets, gravy, cranberry sauce, carrots and parsnips.

Red cabbage and mash also make appearances for some.

And, many of us add Yorkshire puddings to the roast despite the shouts from those who consider them a beef-only accompaniment (tosh).

What weird item do you add to your Christmas dinner? Let us know in the comments…

But, what other weird sides do people have?

On Mumsnet, a woman asked: “Over the years, we've added the following that have now become standard: cauliflower cheese, steamed red cabbage and raisins, sweetcorn.

“What additions do you have?”

And the answers varied from personal preference to down right odd!

One woman said: “Cauliflower cheese here too plus potato croquettes.

“We always had potato croquettes when I was a child as I didn’t like roast potatoes.”

To which another agreed, and added: “My mum always made three types of potatoes on Christmas Day; roast, mashed and croquette.”

Sauces caused some division.

One mum said: “Mint sauce – my ex and my son have it with every roast.”

While another added: “Egg sauce, in place of bread sauce.

“It's a moderately thick white sauce with mashed hard boiled egg in it.”

Not sure we like the sound of that one…

Another added: “We always make grandma's bread sauce recipe, which is thick enough to serve in slices and has a crunchy topping.”

And her’s wasn’t the only addition inspired by a grandparent.

One mum said: “My nana used to put black pudding on the side of a roast.

“Lovely with a bit of stuffing and gravy.”

While another’s gran always made something called “shrug”.

She explained: “Think it was meant to be posh in the 1970's…

“It is cranberry juice with a scoop of orange sorbet.

“It is meant to be a refreshing palate cleanser.

“It is so pretty served in a cut glass and is so delicious.”

We would try that!

A common addition was mushy peas alongside “cheesy leeks” and “creamed leeks.”

While one person added: “My mum makes what we call bacon rolls, by wrapping the turkey livers in bacon like pigs in blankets.

“Absolutely delicious but I've never seen them anywhere else.”

Waste-not-want-not we suppose!

Finally, there was one woman who admitted her Christmas dinner had a high volume of an unpopular fruit.

She said: “Ours includes an unusual number of prunes, I guess that's not normal?

“We have prunes in bacon with a glass of champagne before dinner, then I soak the rest in port, add a little chocolate and puree to have with shortbread and ice cream.

“Also nice to mix prune puree (sans chocolate) with mustard to spread on turkey sandwiches.

“I rarely touch a prune the rest of the year, not sure how our festive celebrations have become so prunecentric.”

“Blimey, bet you're queuing for the bathroom by the evening,” joked a fellow poster.

Source: Read Full Article