Yorkshire Pudding for Baked Beef or Mutton

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 45 min Total: 45 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Separate the white of one egg from the yolk.
  2. Put the yolk in an earthenware bowl and stir it lightly.
  3. Beat the white separately with a freshly cleaned knife in a plate until it forms a stiff froth. Ensure the knife is perfectly clean for optimal results.
  4. Stir the frothed egg white into the yolk.
  5. Add half a teacupful of milk, and a little pepper and salt.
  6. Stir in a breakfast-cupful of self-raising flour vigorously until the mixture is perfectly smooth.
  7. If the consistency is not like very thick cream, add a little more milk to achieve it.
  8. Turn the batter into a baking tin.
  9. Ensure most of the fat is poured out of the baking tin before adding the pudding mixture.
  10. Bake the pudding under the meat, which should be approximately three-quarters cooked at this point.
Original Text
Yorkshire Pudding for Baked Beef or Mutton Separate the white of one egg from the yolk. Put the latter in an earthenware bowl and stir it lightly.[Pg 46] Beat the white separately with a freshly cleaned knife in a plate. It is most important that a perfectly clean knife be used or the white of the egg will not rise. Beat it to a stiff froth and stir it into the yolk of the egg; and only afterwards add half a teacupful of milk and a little pepper and salt. Stir in a breakfast-cupful of self-raising flour vigorously and work it perfectly smooth. If it is not then quite the consistency of very thick cream add a little milk to make it so. Turn into a baking tin and bake under the meat, which would be already three parts cooked then. Do not forget to turn most of the fat out of the baking tin before the pudding is poured in. Three-quarters of an hour is the time required for cooking a Yorkshire pudding.
Notes
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