Recipes > Miscellaneous Recipes > Yorkshire Pudding

Yorkshire Pudding

The strong table groans
Beneath the smoking sirloin, stretch'd immense
From side to side; in which with desperate knife
They deep incisions make, and talk the while
Of England's glory, ne'er to be defaced
While hence they borrow vigor; or amain
Into the pudding plunged at intervals,
If stomach keen can intervals allow,
Relating all the glories of the chase.
—THOMSON.

Ingredients

  • 6 tablespoonfuls of flour
  • 3 eggs
  • 1 teaspoonful of salt
  • 1 pint of milk

Instructions

This pudding is especially an excellent accompaniment to a sirloin of beef. Make a middling stiff batter; beat it up well; take care it is not lumpy. Put a dish under the meat; let the drippings drop into it, till it is quite hot and well greased; then pour in the batter. When the upper surface is browned and set, turn it, that both sides may be brown alike. A pudding an inch thick will take two hours. Serve it under the roast beef, that the juice of the beef may enter it. It is very fine.

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Source

A Poetical Cook-Book (1864).


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