It struck me as desirable that I should give in this chapter the recipes of the various preparations which, in England, are served with Roasts:—Yorkshire Pudding, Veal Stuffing, &c. Having treated of the accompanying sauces to Roasts in Part I, I need only recall them here.
[1943—YORKSHIRE PUDDING (For Beef Roasts)]
Mix one-half lb. of sifted flour with six eggs and one quart of boiled milk, adding the eggs one by one and the milk little by little. Season with salt, pepper and nutmeg.
Pour this preparation into a deep baking-pan, containing some very hot dripping, and bake in the oven. If the joint be roasted on the spit, put the Yorkshire pudding under it, on taking the former out of the oven, and let it thus become saturated with the gravy and fat that fall from the roast.
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]Cut into squares or lozenges, and set these round the Roast or serve them separately.
[1944—SAGE AND ONIONS STUFFING (For Turkeys, Ducks and Geese)]
Bake four large onions in the oven with their skins on. This done, peel them and finely chop them; fry them in butter with a pinch of dry green chopped sage. Add bread-crumbs, soaked in milk and pressed, equal in weight to the onions, and half the weight of chopped veal fat.
[1945—VEAL STUFFING (For Veal and Pork)]
This stuffing is made from equal quantities of chopped suet, sifted bread-crumbs, and chopped parsley. Season with salt and pepper as for an ordinary forcemeat, and be liberal with the nutmeg.
Cohere this forcemeat with three small eggs per two lbs. of the above preparation.