BEEF AND YORKSHIRE PUDDING
1 c. sifted flour
1/3 t. salt
1 c. milk
1-1/2 pounds finely chopped lean beef *
1-1/2 T. grated onion
1 t. finely chopped parsely
1 t. chives
1. Sift together the flour and salt. Moisten gradually to form a smooth
paste and beat in the eggs, one at a time, beating well after each addition.
Season to taste with nutmeg, cayenne and mace. Beat the batter thoroughly
for 2-3 minutes with a rotary beater.
2. Mix well the beef, onion, parsley, chives, garlic, salt, pepper and
3. Grease a large shallow baking pan generously with bacon fat or butter.
Heat the greased pan in a hot oven (400° ). Pour in 1/2 the batter.
Add the ground meat mixture, spreading it quickly with a wet spatula.
Pour the remaining batter over the meat and return to the hot oven to
bake until the pudding rises and begins to brown. Lower the temperature
to moderate (350° ) and continue baking for 20 minutes. Cut into squares
and serve immediately.
* Have butcher put meat through grinder twice - or do
it yourself in the processor.
From "The Gourmet Cookbook, Vol. I