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Yorkshire Pudding

Allow one egg, and milk to make a tolerably stiff batter, to two table-spoonfuls of flour. This will make a very good pudding, though a better and lighter one may be made by using two eggs to three table-spoonfuls of flour, or even one egg to each table-spoonful of flour. Put as much flour as will be required into a bowl, and add a pinch of salt. Stir in gradually as much milk as will make a stiff batter, and beat the mixture vigorously till it is perfectly smooth and light. Whisk the eggs separately, and add them to the batter. Place the pudding-tin under the roasting joint, and leave it till it is thoroughly hot and well greased with the drippings from the joint. Pour the batter into it to the thickness of the third of an inch, and bake the pudding before the fire, under the joint. Turn the pan round and round, that the pudding may be equally and lightly browned on every side. Cut it into three-inch squares; take these up separately with a slicer, place them on a separate dish which has been made very hot, and send them immediately to table, to be eaten with the meat and the gravy. If the pudding is to be baked under the roast, the latter may be placed on a stand in the dripping-tin; the pudding, however, will not be so light as if baked before the fire. Out of Yorkshire, what is called Yorkshire pudding is made an inch thick or more, and after it is browned upon one side it is cut into squares and turned over, that it may be browned upon the other. This is quite a different thing from the true Yorkshire pudding, which is made very thin, and browned on the uppermost side only. The batter for this pudding will be much better if made two, three, or even four hours before it is wanted. Cold Yorkshire pudding may be heated in a Dutch oven before the fire. Time to bake the pudding, varying with the kind of range used: with an old-fashioned range, which throws out a good deal of heat in front, the pudding will be baked in from three-quarters to one hour; when a kitchener is used, the pudding will need to be finished off in the oven. It must not, however, be allowed to get dry. If made thick, and browned on both sides, the pudding will need at least an hour and a half. Probable cost, 7d. Sufficient, a pudding made with four table-spoonfuls of flour, three eggs, a pinch of salt, and a pint of milk, for five or six persons.