British/Irish
Roast Beef with Yorkshire Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
If you have only one pan, take up the meat, pour off the gravy, and put in the pudding.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 58. The excerpt below is the record exactly as published.
oast Beef, with Yorkshire Pudding. A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the pudding made. Butter a pan like that in which the meat is being cooked, and pour in the batter
Cook this with the app: pantry check, scaling, and the assistant.