SC - Can Someone Explain This?

[Laura C Minnick]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>
 
>The final recipe:
>Beat together 2 c flour
>2 1/2 cups milk
>6 room temp eggs
>1 tsp salt
>make sure theres no lumps. Cover and store overnight in the fridge.

>when the roast beast is done, remove it and the drippings. Pour in 1/4 cup
>of the fat back into the pan and swirl to cover. Put back in the oven until
>hot and smoking

>Add the COLD batter to the HOT pan, and bake at 425 for about 1/2 hour. 
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

This is exactly how I was taught to make it.  I was also told that originally 
it was made in the dripping pan below the spit, and that apparently (heresay) 
in Yorkshire, Yorkshire pudding is served with jam before the main course of 
the meal.  

Elysant  
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