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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	British	Sainsbury4, Sainsbury’s	4	servings

INGREDIENTS

		Traditonal Topside of Beef
25	g	Beef dripping; (1oz)
		Salt and freshly ground black pepper
		Ready made mustard
125	g	Plain flour; sifted (4oz)
1/2	ts	Salt
1		Egg; size 3
200	ml	Milk; (7 fl oz)
75	ml	Water; (3 fl oz)
1	tb	Plain flour
2	tb	Water
300	ml	Beef stock; (1/2 pint)
		Salt and freshly ground black pepper

INSTRUCTIONS

FOR THE YORKSHIRE PUDDING
FOR THE GRAVY
1. Place beef on a rack in a roasting tin. Add dripping, and rub in
seasoning and mustard to taste.
2. Place in a preheated oven 200&deg;C/400&deg;F/Gas Mark 6 for: rare - 20
mins/500g (1lb) plus 20 mins medium - 25 mins/500g (1lb) plus 25 mins well
done - 30 mins/500g (1lb) plus 30 mins
3. To make Yorkshire pudding - Mix flour and salt together. Add the egg and
half the milk. Beat until smooth then add the remaining milk and water.
4. 30 minutes before the meat is cooked, drain off all but 2 tablespoons of
the juices into a small pan. Pour batter into the roasting tin and return
to the oven. Increase the oven temperature to 220&deg;C/425&deg;F/Gas Mark 7,
allowing the meat juices to drip onto the batter.
5. When meat is cooked, remove from from oven and leave to rest for 20
minutes. Allow Yorkshire pudding to cook for a further 15-20 minutes.
6. To make the gravy - skim fat off the juices in the pan and bring to the
boil. Blend the flour with the water and stir in. Cook for 2-3 minutes. Add
the beef stock to the required consistency and add seasoning to taste.
Simmer gently for a further 2-3 minutes and serve.
Converted by MC_Buster.
NOTES : When selecting a joint of beef for this traditional British family
roast, remember to allow 6 oz per person off the bone or 8-12 oz on the
bone. Allow 25 minutes cooking time per 1 lb (500g) plus 25 minutes extra
for a medium roast.
Converted by MM_Buster v2.0l.

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