Yorkshire Pudding (to Be Eaten With Roast Beef) Recipe

Ingredients for Yorkshire Pudding (to Be Eaten With Roast Beef) Recipe

1/2 teaspoon salt.
Beat the egg yolks and whites separately.
To the well-beaten yolks add the milk and salt, and gradually add the flour, beating until smooth; then beat in the stiffly whipped whites of eggs.
The pudding should be made when the meat is within twenty minutes of being done.
Raise the meat a couple of inches from the bottom of the pan, if it is roasting without a rack.
It can be held in position by running two long wire skewers into each side of the joint and letting the ends rest on the sides of the roasting-pan.
Pour the batter under and around the roast, return at once to the oven, and bake twenty-five minutes.
Or bake in a separate pan well-buttered, and cut in squares to serve.