"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Yorkshire Pudding, by Irene Fryer, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1 c. milk 1 c. sifted flour 1/2 tsp. salt beef drippings (see Roast Beef by Irene Fryer)
Preheat oven to 450 degrees. Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended. Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7 in. baking pan or ring mold and pour into it 1/4 c. of beef drippings. Pour in the pudding mixture and bake for 10 min. Reduce the oven temperature to 350 degrees and bake 15 to 20 min. longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.
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