Roast Beef and Yorkshire Pudding

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Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.

Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding.

Place in a bowl
2 1/2 cups of milk
2 eggs.

Beat to mix thoroughly and then add
1 1/2 teaspoons of salt,
2 teaspoon of pepper,
1 teaspoon of grated onion,
2 1/2 cups of flour,
2 level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding.

Place in a saucepan.

1/2 cup of water,
1/2 cup of white vinegar,
5 tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

1/2 cup of sour cream,
1 1/2 teaspoons of salt,
1 teaspoon of white pepper,
1 small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

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