[Sca-cooks] yorkshire pudding
johnnae at mac.com
Fri Jul 11 11:27:46 PDT 2008
These are batter or dripping puddings and I have to wonder if they might
made their way out of a recipe like this one for spit roasted pudding--
because Gervaise Markham in his 1623 Countrey Contentments and later in
English House-vvife of 1631 says:
To roast a pudding on a spit.
To roast a pudding vpon a spit, you shall mixe the pudding before spoken
of in the legge of Mutton, neither omitting hearbes, nor saffron, and
put to a little sweete butter and mixe it very stiffe: then fold it
about the spit, and haue ready in another dish some of the same mixture
well seasoned, but a great deale thinner, and no butter at all in it,
and when the pudding doth beginne to roast, and that the butter
appeares, then with a spoone couer it all ouer with the thinner mixture,
and so let it roast: then if you see no more butter appeare, then baste
it as you did the Pigge, and lay more of the mixture on, and so continue
till all be spent: And then roast it browne, and so serue it vp.
Eventually, you get tired of the basting and just cook the pudding
beneath the spitted roast.
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