English Yorkshire Pudding

Ingredients

• Milk, 1 1/2 pints
• Eggs, 3
• Flour, 6 tablespoons
• Salt, 1/2 teaspoon

Method

1. 1

   Sift flour and salt together and add enough milk to make a stiff batter.

2. 2

   When this is smooth, add the remainder of the milk and the well beaten eggs.

3. 3

   Rub a shallow tin with beef drippings and pour in the mixture which has been thoroughly beaten.

4. 4

   Bake from 40 to 60 minutes, then place it for a while under the meat, which should be raised on a 3 cornered rack, to catch a little of the juice.

5. 5

   Serve very hot and fresh cut in squares, with the beef gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 98. The excerpt below is the record exactly as published.

Salt, 2 teaspoons. Bread crumbs, y2 pound. Sage leaves. Lemon, y2. Thyme, marjoram and savory. Chop the veal, pork and suet separately as fine as possible, then mix in the crumbs, the peel of the half lemon, shredded fine, the nutmeg grated, seasoning and herbs to taste, all chopped as fine as possible. Mix all thoroughly with the hands and press tight into an earthen ware crock. When wanted, make into flat cakes and fry in good drippings. A poultry dressing may be substituted for the herbs if they are not easy to get. Mrs. C. F. C. MUSTARD SAUCE. Sugar, 1 tablespoon. Salad oil, 3 tablespoons. Vinegar, 2 tablespoons. Mixed mustard, 1 teaspoon. Pepper and salt. Beat all well together, adding ingredients in order given. Re- quires no cooking. MKAT, POULTRY AXD ENTREES. 215 SOUTHERN FRIED CHICKEN. Chicken, 1. Bread crumbs, 14 cup. Cream, 1 cup. Butter, 1 tablespoon. I'arsley, 1 tablespoon. Flour. 1 tablespoon. Bacon, 2 slices. Egg, 1. Joint a tender chicken, dip each piece in beaten egg, then in bread crumbs and fry in bacon fat till well done and light brown. Take up chicken and keep warm in the oven. Strain the fat, add to it the butter rubbed smooth with the flour and stir till well blended. Pour in the cream and stir till smooth and thick. Add the minced parsley and pour over chicken. MAMMY'S CHICKEN GUMBO. Fowl, 1. Sliced okra, 2 quarts. Salt pork, 6 slices. Tomatoes, y2 can. Onion, 1. Red pepper, 1 small pod. Water, 4 quarts. Salt and pepper. Boiled ham, 2 slices. Sassafras, 1 teaspoon. Cut the fowl into pieces as for a fricassee and roll each piece in flour. Try out the salt pork in a deep kettle, fry the onion, sliced, in it, then saute the fowl until golden brown. Add the water and boil slowly till the chicken is almost cooked. Add the ham, the okra, the tomatoes and the pepper pod. Cook until all are very tender. Season with salt and pepper and just before serving stir in the sassafras powder. SCALLOPED CHICKEN. Finely chopped chicken, 2 cups. Hard boiled eggs, 2. Oyster liquor, 1 cup. Cream, 2 tablespoons. Mushrooms, 6. Toasted bread crumbs. Butter. Season chicken well and mix with oyster liquor, stir in the mushrooms, chopped, the pounded yolks of the eggs and the cream, add bread crumbs and more cream if needed to m;il<c a soft paste. Pack into buttered shells or individual ramekins. Put bits of butter on top ;md cook covered for 1"> minutes, then uncover and brown lightly. 216 MEAT, POULTRY AND ENTREES. WHOLE CHICKEN EN CASSEROLE. Chicken, 1. Chopped mushrooms, y2 cup. Sausage meat, y2 pound. Bacon, 6 slices. Stock. Prepare bird as usual for stuffing. Pack full of mixture of sausage meat and mushrooms. Lay strips of bacon on outside of bird and bake slowly in a deep casserole with an inch of stock. Baste frequently until tender. CHICKEN POT ROAST. Small chickens, 2. Butter, % cup. Carrots, 2. Water, 1 small cup. Parsley. Carrot greens. Cut up carrots and chop a little parsley. Put in a deep pot with the butter, cook together until hot, then put in chickens and turn and baste until brown. Add the wrater and cook very slowly, turn- ing the chicken often. When nearly done add some of the green carrot tops chopped fine. G., Boston. PRESSED CHICKEN. Chicken, 1. Pepper and salt. Chicken stock, 1 cup. Boil chicken gently till meat falls from bones, chop fine, season and place in a bread pan. Boil the liquor down to one cup and pour over the meat. Place another bread pan in this and in it place a weight. Set in ice chest over night. In the morning it can be sliced. Only One. MEAT GLAZE. Granulated gelatine, 1/2 ounce. Hot water, 1 cup. Salt and pepper. Meat extract, 1 teaspoon. Dissolve the gelatine in the water, add extract and seasoning. Cook for about 10 minutes or till it will coat a spoon. Pour into a jar and keep tightly covered in a cold place. When wanted for use, set jar in hot water to inelt slightly, coat the meat lightly with the glaze and set in a cool place. Red coloring may be added if de- sired. Especially good for cold tongue, ham, pressed meats or game. MEAT, POULTRY AND ENTREES. 217 ENGLISH YORKSHIRE PUDDING. Milk, iy2 pints. Eggs, 3. Flour, 6 tablespoons

Cook this with the app: pantry check, scaling, and the assistant.