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Yorkshire Pudding, English. —Sweet milk, X% pts.; flour, 7 table-spoonfuls (as you lift them up out of sifted flour); a little salt. Directions— Put the flour into a basin with the salt and sufficient of the milk to make a stiff, smooth batter (that is, to be no lumps); then stir in two well-beaten eggs and the remainder of the milk; beat all well together, and pour into a shallow tin
which has been previously rubbed with butter. Bake for 1 hour; then place it under the meat for 1/2 an hour to catch a little of the gravy as it flows from the roasting beef. (This is the English way, where they "spit" the beef in roasting. See remarks below for the American way, and also about serving on a napkin. ) Cut the pudding into square pieces and serve on a hot folded napkin ¦with hot roast beef. — Warne's Model Cookery, London, Eng.
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