Yorkshire Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour like a pancake batter.
  2. You must have a good piece of meat at the fire.
  3. Take a stew-pan, and put some dripping in, set it on the fire.
  4. When it boils, pour in your pudding.
  5. Let it bake on the fire till you think it is high enough, then turn plate upside-down in the dripping-pan, that the dripping may not be blastere.
  6. Set your stew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown.
  7. When your meat is done and sent to table, strain all the fat from your pudding, and set it on the fire again to dry a little.
  8. Then slide it as dry as you can into a dish.
  9. Melt some butter, and pour into a cup, and set in the middle of the pudding.
  10. It is an exceeding good pudding; the gravy of the meat eats well with it.
Original Text
TAKE a quart of milk, four eggs, and a little ſalt, make it up into a thick batter with flour like a pancake batter. You muſt have a good piece of meat at the fire, take a ſtew-pan, and put ſome dripping in, ſet it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is high enough, then turn plate upſide-down in the dripping-pan, that the drip ping may not be blaſtered; ſet your ſtew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and ſent to table, ſtrain all the fat from your pudding, and ſet it on the fire again to dry a little; then ſlide it as dry as you can into a diſh, melt ſome butter, and pour into a cup, and ſet in the middle of the pudding. It is an exceeding good pudding; the gravy of the meat eats well with it.
Notes
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