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Simple Yorkshire Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Yorkshire Pudding.

The strong table groans
Beneath the smoking sirloin, stretch’d immense
From side to side; in which with desperate knife
They deep incisions make, and talk the while
Of England’s glory, ne’er to be defaced
While hence they borrow vigor; or amain
Into the pudding plunged at intervals,
If stomach keen can intervals allow,
Relating all the glories of the chase.
Thomson.

This pudding is especially an excellent accompaniment to a sirloin of beef. 6 tablespoonfuls of flour, 3 eggs, a teaspoonful of salt, and a pint of milk, make a middling stiff batter; beat it up well. Take care it is not lumpy. Put a dish under the meat. Let the drippings drop into it, till it is quite hot and well greased. Then pour in the batter. When the upper surface is browned and set, turn it, that both sides may be brown alike. A pudding an inch thick will take 2 hours. Serve the Yorkshire Pudding it under the roast beef, that the juice of the beef may enter it. It is very fine.


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