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.

Cut into squares or lozenges, and set these round the Roast or serve them separately.