Title: Roast Beef with Yorkshire Pudding and Horseradish Sauce
Categories: Entree Beef British Spice
Yield: 8 Servings

5	lb	Beef rib or sirloin tip roast
		Black pepper
YORKSHIRE PUDDING
1	c	Flour
1/2	ts	Salt
2		Eggs
1 1/4	c	Milk
1	tb	;cold water
SPICED HORSERADISH SAUCE
1		Horseradish root, 4-inches long
3/4	c	Heavy cream
1	ts	Sugar
1/2	ts	Dry mustard
1/2	ts	Salt
1/2	ts	White pepper
2	ts	White wine vinegar

: Put the beef into a roasting pan, without adding fat. Sprinkle the beef with pepper. Roast in a hot oven, preheated to 425 F (220 C) degrees, for 15 minutes. Lower the heat to 375 F (190 C) for the rest of the cooking time, allowing 15 minutes to the pound. Baste the meat frequently with the pan juices. The beef should be served underdone, and should be transferred to a heated platter and left to rest 15 minutes before carving.

: While the beef is roasting, make the Yorkshire pudding. Sift the flour and salt together into a mixing bowl. Add the eggs and stir. Add half the milk slowly and until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water.

: About 15 minutes before the beef comes out of the oven, pour 2 tablespoons (30 ml) of its fat into a baking pan 10 inches (25 cm) square, and put the pan into the oven. When the fat is hot, pour in the pudding batter. Bake batter on the top shelf of the oven for 30 minutes. The pudding should be well risen, puffy, crisp and brown on top and bottom, and should be served, cut in squares, straight from the pan in which it was baked.

: The horseradish root should remain in cold water for 1 hour, then be washed well and scraped into very thin shreds with a sharp knife. To make the sauce, whip the cream to stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper, and vinegar. Serve the sauce cold. Recipe from Mary Norwak, in _Beef and Veal_, Time-Life Books 1978. ISBN 0-8094-2852-0. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo Ä

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