Yorkshire Pudding under roast Meat, the Gipsies’ way.—(No. 552.)
This pudding is an especially excellent accompaniment to a sir-loin of beef,—loin of veal,—or any fat and juicy joint.
Six table-spoonfuls of flour, three eggs, a tea-spoonful of salt, and a pint of milk, so as to make a middling stiff batter, a little stiffer than you would for pancakes; beat it up well, and take care it is not lumpy; put a dish under the meat, and let the drippings drop into it till it is quite hot and well greased; then pour in the batter;—when the upper surface is brown and set, turn it, that both sides may be brown alike: if you wish it to cut firm, and the pudding an inch thick, it will take two hours at a good fire.
N.B. The true Yorkshire pudding is about half an inch thick when done; but it is the fashion in London to make them full twice that thickness.