>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 28.19...
>>> On Sun 05 Mar 2006 06:25:20a, Thus Spake Zarathustra, or was it MaryL?
>>>
>>>> That sounds exactly like the way my mother used to make her roasts.
>>>> They were wonderful -- and, as you said, falling-off-the-fork-tender.
>>>>
>>>> Now, a question for you: I can't remember if she mixed the onion soup
>>>> mix (she used Lipton) with water or simply added the dry mix and
>>>> counted on juices from the meat to make the liquid. I would like to
>>>> make one soon and would like to try to "emulate" hers. Do you add
>>>> liquid?
>>>
>>> No, as stated, you do not add water. I usually put a light sprinkle of
>>> Worcestershire sauce or soy sauce on it, but other than that it goes in
>>> dry. There will be sufficient liquid for a gravy base when the roast is
>>> done. You
>>> will need to add water at that point because the flavor is
>>> concentrated. I
>>> can usually expect enough to make 2-3 cups of gravy, or sometimes even
>>> more.
>>
>> Do you think those drippings would be good for Yorkshire Puddings?
>
> Not without allowing them to stand so that the fat can rise and separate
> out. Otherwise, there is too much un-fat to be suitable.
>
Yes, sort of what I thought. It would be too liquidy. Thanks.

Elaine