It once was the custom to cook Yorkshire pudding around the roast beef in the same pan. Although this is rarely done today, Yorkshire Pudding still tastes best if it's cooked in the meat drippings, so that it absorbs the meat juices.

Serve roast beef with Yorkshire Pudding and Horseradish Sauce.

1 1/4 c. flour
1 1/4 c. milk
1 egg
1/2 tsp. salt
1 tbsp. water

Sift the flour and salt into a mixing bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon.

In a separate bowl, beat the egg until fluffy. Add it to the flour mixture.

Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate it for 1/2 hour.

When the beef is cooked, remove it from the pan, place it on a warm platter and cover it with aluminum foil. Beat the batter again and pour it quickly into the still-hot cooking pan. Alternately put a teaspoonful of the fat and meat juices into each of 8 large muffin tins and fill them 2/3 full of the batter. Bake it in the oven for 10 minutes at 450 degrees. Then reduce the heat to 350 degrees and cook it for an additional 15-20 minutes, until it is well risen and has turned a golden brown. (Do not open the oven door while it is cooking.)

Serve the roast beef and vegetables during the last few minutes the yorkshire pudding cooks. Remove from the oven, cut into 6 or 8 pieces and serve directly to the plates from the pan in which it has been cooked. The less time it stands before being eaten, the better it tastes. Serves 6-8.