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Yorkshire Pudding

Take an equal number of eggs and tablespoonfuls of sifted flour, and when the eggs are well whisked mix them in with the flour, adding some salt and a little grated nutmeg, and then pour in as much new milk as will make a batter of the consistency of cream. Stir the batter with a fork vigorously for ten minutes, and then put it at once into a baking-tin, which must be very hot, and contain a couple of tablespoonfuls of hot dripping. Set the pudding in an oven to bake, or before the fire under the roasting-meat. When ready to serve cut the pudding into squares, and send it to the table on a separate dish.