"Dora" > wrote
> graham wrote:
>> "Dora" >
>>> graham wrote:

>>>> There's an episode of "All Creatures Great & Small" where Mrs Hall,
>>>> the housekeeper, is cooking the Sunday roast. She opens the oven
>>>> door and you see the beef on a rack above the YP which is catching
>>>> the drippings. That's the *real* way to make it.
>>>> Graham

>>> That's how my mother always cooked it - and that's the real thing!
>>> It's the only way I know.
>>> Dora

>> I'd like to try it some day. What is the procedure? Presumably one
>> must not buy too lean a cut.
>> Graham

> I'm going on memory, only. She always bought a rolled sirloin roast which
> had a good coating of fat on the outside. Once the roast was almost done,
> she heated the drippings until pretty well smoking and poured in the
> pudding batter. Back in the oven. My mother wouldn't let me get in the
> way of her cooking, so I'm afraid I can't give you timing or temperature
> details. I only wish I knew.

You've got it! My father made a three-legged wire rack and my mother stood
it in the pudding pan. Being from a Brit family, she tended to overcook the
roast, but the Yorkshire was incredibly good. I can't imagine it without the
drippings!

Felice