>>I do have a recipe for blanketed sirloin tips which is baked in the oven
>(any
>>meat could be substituted)

>Please post this recipe. Thank you in advance.
>

>From:


York Sirloin Tips in a Blanket

Stephen and Ethel Longstreet
from _A Salute to American Cooking_ 1968, Hawthorn Books Inc

2 pounds sirloin tips
1 cup flour
1/2 tsp salt
1 cup milk
3 eggs

"Cut meat into 2 inch squares. Mix flour and salt in bowl, stir in milk to make
a smooth paste. Beat in eggs. Put sirloin tips in a cassarole. Spoon paste over
meat. Bake in oven preheated to 400*F for 40 mins until top of biscuit dough
is golden brown. "

~~~~~~~~~~~~~~

I have never tried this recipe, but it looks pretty straightforward. I
suspect the tips cook to a med-rarish. I have made toad in the hole using
sausage, but the meat is usually precooked before pouring the batter over it.
This batter also sounds a bit thicker than standard Yorkshire pudding batter
(they call it *biiscuit dough*) Let me know how it turns out- I'm curious.


*cheers*

Barb Anne