Historic 1850's Recipe for Roast Beef with Yorkshire Pudding

Try out this delicious & historic recipe for an English Sunday Roast, found in a collection of California Gold Rush era recipes :

A sirloin or rib roast is best. Have the bones removed. Roll the meat and fasten in shape with skewers or tie with a piece of string. Place on a rack in a dripping pan and put it in a very hot oven to sear it over in order to retain the juices. Keep the oven closed for about 10 minutes, then open, dredge roast with flour, salt and pepper, and baste with the gravy. Turn the meat when necessary, and baste often. Bake a six-pound roast one hour if liked rare, and an hour and a quarter if liked well done. Serve with gravy made from the drippings of the meat; or any favorite sauce.

Yorkshire Pudding:

1 pint sweet milk

4 eggs

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

Drippings

Beat whites and yolks separately. Mix the ingredients into a smooth batter. Pour drippings from the roast into a baking dish, add the batter, and bake 20 minutes. Serve immediately.This is better than the old way of baking in the pan with the roast.

Work Cited:
Linsenmeyer, Helen Walker. From Fingers to Finger Bowls; a Sprightly History of California Cooking. San Diego, CA: Union-Tribune Pub., 1972. Print.