A Yorkshire Pudding

Method

Take a Quart of Milk, four Eggs, and a little Salt, make it up into a thick Batter with Flour, like a Pancake Batter. You must have a good Piece of Meat at the Fire, take a Stew-pan and put some Dripping in, set it on the Fire, when it boils, pour in your Pudding, let it bake on the Fire till you think it is nigh enough, then turn a Plate upside-down in the Dripping-pan, that the Dripping may not be blacked; set your Stew-pan on it under your Meat, and let the Dripping drop on the Pudding, and the Heat of the Fire come to it, to make it of a fine brown. When your Meat is done and set to Table, drain all the Fat from your Pudding, and set it on the Fire again to dry a little; then Hide it as dry as you can into a Dish, melt some Butter, and pour into a Cup, and set in the Middle of the Pudding. It is an exceeding good Pudding, the Gravy of the Meat eats well with it.