Remove meat from refrigerator
to come to room temperature, about 1 1/2 to 2 hours before cooking. Rub
1 teaspoon salt into fat of meat. Insert meat thermometer into thickest
part of the meat. Do not let thermometer touch the bone.
Preheat oven to 450°F. Cook for
25 minutes, then reduce oven to 300° F. Continue to cook according
to guide. When done, the meat thermometer will read 140° for rare,
150° for medium-rare, 160° for medium and 170° for well-done.
Remove meat to a platter and let stand
for twenty minutes before slicing. Skim off 1/4 cup fat and set aside.
While meat is resting make Yorkshire
Turn up oven temperature to 400°
F. Place an 11 x 8 pan in oven to heat.
Sift together flour and salt.
Beat eggs with milk until frothy.
Slowly beat liquid into dry ingredients,
continuing to beat until well blended and smooth.
Remove heated pan from oven. Pour
in reserved fat, coating bottom well. Pour in pudding batter and bake
for 20 minutes. Reduce heat to 350° and bake for 10 to 15 minutes
Viola for Diana Serbe
back to Christmas