Yorkshire Pudding Recipe

From MRS. MATILDA B. CARSE, of Chicago, Lady Manager,
In roasting meats of all kinds, the method adopted should be the one
that in the most perfect manner preserves the juices inside the meat.
To roast beef in the best possible manner, place the clean-cut side
of the meat upon a _very_ hot pan. Press it close to the pan
until seared and browned. Reverse and sear and brown the other side.
Then put at once in the oven, the heat of which should be firm and
steady, but not too intense, and allow 20 minutes to the pound: if it
is to be rare, less half an hour deducted from the aggregate time on
account of searing. For example, a five-lb. roast of beef will require
one and one-quarter hours, a six-lb. roast one and one-half hours, and
so on. If the oven is in not too hot, the beef requires no basting.
When it is at the proper temperature and the cooking is going all
right, the meat will keep up a gentle sputtering in the pan. A roast
of beef should never be washed but carefully wiped off with a damp
cloth. When meal is done, take it from the oven, cut off the outside
slices, then salt and pepper well. The meat, if roasted in this way,
will be sweet, juicy and tender.

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