Roulards Recipe

From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager.
This pudding, as its name indicates is a great English dish, and to be
used as vegetables are, with _roast beef only_. When vegetables
are scarce, it adds a change to the ménu, which everybody likes but
few know how to make successfully, because _it is very simple_.
For a small family, put one pint of milk into a bowl, a small pinch of
salt: break into this (without beating) two fresh eggs. Now have a
good egg beater in your hand; dust into this one-half pint of sifted
flour; beat vigorously and rub out all the lumps of flour. Have ready
a smaller roasting pan than that in which your beef is roasting, and
put in it a good tablespoonful of sweet lard, _very hot_; pour
your light batter into this, place a spit or wire frame in the
pudding, lift the roast from the pan about 20 minutes before it is
done and put it on the spit, so that the juices of the beef will drop
on to the pudding. About 20 minutes will cook it. Make gravy in the
pan from which the roast has been removed. Slide into a hot meat dish
and serve with the meat. Most cooks persistently raise it by adding
some sort of baking powder, thinking it of no importance that the meat
is over the pudding.
I never yet found a person that did not enjoy a _good_ Yorkshire
pudding. This is a small one, for four or five persons. If you
increase the pudding, also select a larger pan, as the batter should
be fully one-half to an inch in the pan; if not, it will become too
crusty.

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