Yorkshire Pudding.
- 1 pint of milk.
- 4 eggs, whites and yolks beaten separately.
- 2 cups of flour—prepared flour is best.
- 1 teaspoonful of salt.
Use less flour if the batter grows too stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping-pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter.
In serving, cut the pudding into squares and lay about the meat in the dish. It is very delicious.