SC - oop yorkshire pudding recipe needed!

[Korrin S DaArdain]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Yorkshire Pudding, or Popover Batter
	1C milk
	1C flour (measured after sifting)
	1/2 t salt
	1T melted fat
	3 eggs
	Mix only until blended & no large clumps. Pour over 1/4 C beef
drippings in 8”X8”X2” pan & bake @ 450 F for 1/2 hour. Puncture to let
off steam, let sit for 10 minutes. Cut into squares & serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Enjoy,

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

On Tue, 15 Dec 1998 21:42:42 -0800 Anne-Marie Rousseau <acrouss at gte.net>
writes:
>Hi all from Anne-Marie...
>
>help! My meat and potatoes family, who think I cook "wierd" are doing 
>prime rib for Xmas dinner (not the traditional goose :( ) I have been
asked 
>to "take on" the yorkshire pudding.
>
>My reputation is at stake here! (these people wont let me cook becuase 
>I actually will deviate from a written recipe and it makes them
nervous).
>
>It has nothing to do with medieval food, but I figured if anyone knows 
>it would be you guys! does anyone have experience with this particular 
>food stuff? my mom used to make it, but this is dinner with dad and his
>NEW wife
>(ah...the wonders of the modern family). Any recipes, hints, tips and
>pitfalls to avoid will be appreciated.
>
>--Anne-Marie
>
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