Yorkshire Pudding to bake under Meat

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four large spoonfuls of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
one quart and a half of milk ↝ Milk, NFS [Milk, reduced fat]
butter a dripping-pan ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Beat four eggs, with four large spoonfuls of fine flour, and a little salt, for a quarter of an hour.
Put to them one quart and a half of milk, mix them well together.
Butter a dripping-pan, and set it under beef, mutton, or a loin of veal when roasting.
When it is brown cut it in square pieces, and turn it over.
When well browned on the under side, send it to table on a dish.
You may mix a boiled pudding the same way.

Original Text

To make a Yorkshire Pudding to bake under Meat.
BEAT four eggs, with four large spoonfuls of fine flour, and a little salt, for a quarter of an hour, put to them one quart and a half of milk, mix them well together, then butter a dripping-pan, and set it under beef, mutton, or a loin of veal when roasting, and when it is brown cut it in square pieces, and turn it over; when well browned on the under side, send it to table on a dish.—You may mix a boiled pudding the same way.

Notes

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