Mr. Dupuis Brown also says: The local preparation of Yorkshire pudding seems to have been quite a speciality, and I have never seen a faithful representation elsewhere. The joint of beef was suspended from the jack in front of the open range, and there was a strong tin table beneath it with a well in the centre to contain the gravy which was utilized at frequent intervals to baste the joint. The pudding was poured into shallow oblong tin dishes, locally termed ‘dripping’ pa
