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Remarks. —The plan of putting the pudding under the roasting beef, where they roast it upon spits (a pointed bar of iron, or several of them, to roast before a fire), as our grandmothers used to roast a goose, turkey, or spare-rib, ¦was a very convenient way of moistening the top of the pudding with the rich juices of the beef; but in place of that we, here in America, have the pudding 10 or 15 minutes longer in the oven, but baste it frequently during this time, with the meat drippings; make this -pudding only when you are roasting beef; and we serve it upon the plates with the beef, and not upon napkins, which makes too much washing for our wives and daughters. In England, with plenty of "servants, " they care not for this extra work. "A hot oven, a well beaten batter, and serving quickly, are the secrets of a Yorkshire, pudding, " to which the author will add, also a* rich meat gravy.
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