Yorkshire Pudding

Ingredients

• I c flour
• }i t salt
• i c milk
• 2 eggs beaten

Method

1. 1

   Sift flour with salt, add milk and beat until smooth.

2. 2

   Add beaten eggs.

3. 3

   Cover the bottom of a hot baking pan with fat from the roast beef, pour in batter 3/4 inch deep, bake in a hot oven for 20 minutes, basting after it rises.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING FRAN CON lA POTATOES LEMON SPONGE — SOFT CUSTARD Corn Soup Chop 3^ can corn, add i c water and simmer for 30 m, then rub thru a sieve. Scald i c milk with a thin slice of onion, when corn is ready, remove onion from the milk, add the corn, bind with a roux made of I T butter and i T flour, and season. Serve at once. Roast Beef For an oven roast select the rib piece. Have the rib re- moved and the roast rolled, but be sure to have the rib sent home with the roast. This with the tough parts of the roast that may be left and the outside skin, which will give it a good flavor, will make a fine soup for the next day. Wipe the roast with a damp cloth, sear on all sides in a hot skillet, season, set on a rack in a dripping pan, and bake at a low temperature allowing i h for the first 3 pounds and 20 m for each pound over. Baste frequently. DECEMBEB MENUS ^ 143 Franconia Potatoes Pare and quarter medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste together with the meat. Yorkshire Pudding Sift I c flour with }i t salt. Add i c milk beating the batter until smooth and velvety. Then add 2 eggs beaten

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