nd, so that is the recipe I am posting, but you
he Roast Beef and the Yorkshire Pudding:
Preheat the oven
In a preheated oven at 350\u00b0, cook sausages until partially cooked.
Using a long casserole dish that the sausages have been cooked in (size of pan depends on how many are being served), pour Yorkshire Pudding batter over sausages (see recipe in this book). Remember, the more you serve, the more batter you will need.
Cook for 25 to 30 minutes at 400\u00b0.
Keep watch; you do not want it to burn.
Normally served with potatoes, vegetables and gravy.
.
First make the Yorkshire pudding. Heat the lard in
asserole.
Spread the prepared Yorkshire Pudding batter evenly over the
or 1 hour, prepare the Yorkshire pudding batter by whisking together
/3 cup of the Yorkshire pudding batter around the edge
r>Pour half of the Yorkshire pudding into a 10x6x2 greased
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
nother 10 minutes or until Yorkshire pudding has risen and is
o 425\u00b0F. Start preparing yorkshire puddings 1 hour before cooking
heet in oven. Bake until Yorkshire puddings are puffed and begin
ins or, to be truly Yorkshire, a couple of tablespoonsful in
egetables.
Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1
lour until smooth. Cover the Yorkshire pudding batter, and place in
il or dripping into your Yorkshire Pudding tins.(A large roasting