Yorkshire Pudding (to Be Eaten With Roast Beef) Recipe

Instructions 1/2 teaspoon salt. Beat the egg yolks and whites separately. To the well-beaten yolks add the milk and salt, and gradually add the flour, beating until smooth; then beat in the stiffly whipped whites of eggs. The pudding should be made when the meat is within twenty minutes of being done. Raise the meat a couple of inches from the bottom of the pan, if it is roasting without a rack. It can be held in position by running two long wire skewers into each side of the joint and letting the ends rest on the sides of the roasting-pan. Pour the batter under and around the roast, return at once to the oven, and bake twenty-five minutes. Or bake in a separate pan well-buttered, and cut in squares to serve.