The strong table groans
Beneath the smoking sirloin, stretch'd immense
From side to side; in which with desperate knife
They deep incisions make, and talk the while
Of England's glory, ne'er to be defaced
While hence they borrow vigor; or amain
Into the _pudding_ plunged at intervals,
If stomach keen can intervals allow,
Relating all the glories of the chase.
THOMSON.
This pudding is especially an excellent accompaniment to a sirloin of
beef. Six tablespoonfuls of flour, three eggs, a teaspoonful of salt,
and a pint of milk, make a middling stiff batter; beat it up well; take
care it is not lumpy. Put a dish under the meat; let the drippings drop
into it, till it is quite hot and well greased; then pour in the batter.
When the upper surface is browned and set, turn it, that both sides may
be brown alike. A pudding an inch thick will take two hours. Serve it
under the roast beef, that the juice of the beef may enter it. It is
very fine.