Terry Pulliam Burd wrote:
> The DH wants to tackle roast beef and Yorkshire pudding for Christmas
> day dinner himself <shudder>. Can't talk him out of it. This is a man
> who makes omelets that look like sofa cushions due to stuffing it
with
> shredded white bread and American cheese, a man who loves canned
> corned beef hash with eggs draped over it, and a man who actually
> likes Dinty Moore beef stew. We are having 14 people for dinner on
The
> Day and, although I can probably make sure the roast beef turns out
> all right (and I'm making all the hors d'oeuvres, side dishes, punch
> and dessert), he is determined to make the Yorkshire pudding, which
> brings me to my request:
>
> Does anyone have an absolutely *foolproof* Yorkshire pudding recipe?
> I've ordered the roast beef and also ordered 1/2 lb. of suet, as I
> can't imagine being able to get enough drippings off a standing rib
> roast to amount to much. I've scrounged my recipes and found what
> appears to be a decent one from James Beard's _American Cookery_, but
> would appreciate some input from someone who has a good Yorkshire
> pudding recipe and who I can visit if her/his recipe doesn't work out
> :-)
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Hi, Squeaks! Merry Christmas. ;-)

Marth'a "Prime Rib 101" and "Yorkshire Pudding" (I think the YP recipe
is with the 101 recipe) is absolutely fantastic - you cannot fail.
When I order the ribs (small end), I get some extra fat - the stuff
they usually trim off. There are plenty of drippings. The YP mix
should be chilled until COLD; the drippings in the pan in the oven
should be HOT. That's all there is to it. We did this entree for
Thanksgiving, by popular (no turkey) request.

N.