Catholic Recipe: Yorkshire Pudding
Saint George is especially honored in England as its great patron, and flags are still floated there on his feast; in other times the celebration was more elaborate and processions, jousts and races were held. The dishes served on this day should be without doubt favorites of that country such as roast beef and its famous accompaniment, Yorkshire pudding.
DIRECTIONS
Make a smooth batter of the flour, eggs, milk, and salt. Twenty minutes before the roast is done, remove from the pan and pour off half the grease for gravy. Pour the batter into the pan, place a wire rack over it, set the roast on the rack, and return it to the oven until the Yorkshire Pudding is well crisped around the edges. Cut into squares. Arrange the roast on a platter. Serve with gravy. There is an old rule that Worcestershire sauce should be added, 1 drop for chicken and veal, 3 for beef and lamb, 5 for pork.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
