To make a very good and light Yorkshire pudding, take an equa. number of eggs and of heaped tablespoonsful of flour, with a teaspoonful if salt to six of these. Whisk the eggs well, strain, and mix them gradually with the flour, then pour in by degrees as much new milk as will reduce the batter to the consistency of rather thin cream. The tin which is to receive the pudding must have been placed for some time previously under a joint that has been put down to roast: one of 6eef is usually preferred. Beat the batter briskly and lightly, the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part, and well-coloured on the surface, turn it to brown the under side. This is best accomplished by first dividing it into quarters. In Yorkshire it is made much thinner than in the south, roasted generally at an enormous fire, and not turned at all: currants there are sometimes added to it.
Eggs, 6; flour, six heaped tablespoonsful, or from 7 to 8 ozs.; milk, nearly or quite, 1 pint; salt, 1 teaspoonful: 2 hours.
This pudding should be quite an inch thick when it is browned on both sides, but only half the depth when roasted in the Yorkshire mode. The cook must exercise her discretion a little in mixing the batter, as from the variation of weight in flour, and in the size of eggs, a little more or less of milk may be required: the whole should be rather more liquid than for a boiled pudding.
Half a pound of flour, three eggs (we would recommend a fourth), rather more than a pint of milk, and a teaspoonful of salt.