Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
half  pound pork sausage
quarter teaspoon salt
1 ounce dripping
1 egg
quarter pound flour
half pint milk

Mix the flour and salt and make a well in the centre. Drop in the egg and stir in the flour gradually, adding milk as required. When all the flour is moistened reserve the rest of the milk and beat the batter well to lighten it. Add the remaining milk and allow to stand until required, as it improves on standing. Dip the sausage into boiling water for about three minutes and then skin it. Cut it into eight lengths. Melt the dripping in a tin and run it over the bottom. Arrange the sausage in it and pour the batter over. Bake in a quick oven about three quarters of an hour. Serve in a hot dish.

If this was made without the sausage then it's the same mix for making Yorkshire Pudding. But but gas mark 7 - 20 to 25 minutes centre of well pre heated oven oven. This is what we all have in the UK with our Sunday Lunch

Next RecipeRecipe Index

Poet Christopher Robin's electronic greetings
Quick Egreets Ecards Greeting Cards Poems Poetry
or Fun Egreets Funny Ecards Greeting Cards Poems Poetry