(by Yasmine Barrett)
(adapted from A Taste of Yorkshire in Food and Pictures)
4 rounded T. flour
1/2 t. salt
1 large egg, beaten
1 c. milk
cold water
boiling hot meat drippings
Sift flour and salt.
Make a well in the center.
Add the egg and half the milk, mixing to a smooth paste.
Beat for 5 – 10 minutes, add remaining milk, and beat 5 minutes more.
Thin with cold water to the consistency of thick cream.
Preheat oven to 400 F.
In an 8-in. square pan, heat 1 large T. beef drippings.
Just before pouring in the batter, add a few drops of cold water to the batter and stir with a fork.
Bake for 30 minutes at the top of the oven.
Serves 4.
(Read Petals of A Yorkshire Rose, the story that accompanies this recipe.)