laurie wrote:
> my recipes for both the yorkshire pudding and the au jus sauce indicate that
> I need all of the pan drippings for each one. So to do both, what do you
> do? Divide the drippings? Add beef broth?

Is "au jus sauce" a new fangled term for "gravy"??
Yorkshire puddings don't require all that much depth of fat, just
generous 1/4 inch or so in the bottom of the tins.