Yorkshire Pudding Recipe

The strong table groans

Beneath the smoking sirloin, stretch'd immense

From side to side; in which with desperate knife

They deep incisions make, and talk the while

Of England's glory, ne'er to be defaced

While hence they borrow vigor; or amain

Into the _pudding_ plunged at intervals,

If stomach keen can intervals allow,

Relating all the glories of the chase.

THOMSON.



This pudding is especially an excellent accompaniment to a sirloin of

beef. Six tablespoonfuls of flour, three eggs, a teaspoonful of salt,

and a pint of milk, make a middling stiff batter; beat it up well; take

care it is not lumpy. Put a dish under the meat; let the drippings drop

into it, till it is quite hot and well greased; then pour in the batter.

When the upper surface is browned and set, turn it, that both sides may

be brown alike. A pudding an inch thick will take two hours. Serve it

under the roast beef, that the juice of the beef may enter it. It is

very fine.

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