This is a gratuitously carnivorous post. You have been warned.
Somerfield's had some reduced joints of beef yesterday. £0.79, too good to miss. Came home, and roasted it. Now the instructions on the pack conflicted mightily with the instructions in my never-fail cookbook, so I split the difference. And in due course, carved up a beautifully squelchily medium rare roast. Not being inclined to faff around with roasting potatoes and sorting out a pile of vegetables and Yorkshire Puddings, I sliced open a couple of bread rolls and made a roast beef sandwich.
Moist, tender, mildly pink. I retreated to the sitting room, beef sarnie in one hand, book in the other. Took a few mouthfuls, completely delicious. And then noticed that the bread itself had taken on a nicely pinkish tinge, and that there were drops of blood spattering the book. Returning to the kitchen I discovered the remains of the joint now sitting in a large pool of blood which had seeped across the kitchen counter and under the sugar bowl.
So did I
a) heave mightily and send the sandwich northwards?
b) return the remainder of the joint to the oven to cook a little longer?
c) finish the sandwich taking care to catch the blood on the plate rather than on the book?