Yorkshire Pudding

submitted by a.ferszt
from UK

1 1/2 pint of milk
6 large tablespoons of flour
3 eggs
1 teaspoonful of salt

Put the flour into a basin with the salt, and stir gradually to this
enough milk to make it into a stiff
batter. When this is perfectly smooth, and all the lumps are well rubbed
down, add the remainder of
the milk and the eggs, which should be well beaten. Beat the mixture for a
few minutes, and pour it into
a shallow tin, which has been previously well rubbed with beef dripping.
Put the pudding into the
oven, and bake it for an hour; then for another 1/2 hour, place it under
the meat, to catch a little of
the gravy that flows from it. Cut the pudding into small square pieces,
put them on a hot dish, and serve.
If the meat is baked, the pudding may at once be placed under it, resting
the former on a small three-cornered
stand.

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