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From:
Subject: Re: [YORKSGEN] Christmas Dinner
Date: Thu, 6 Dec 2007 07:43:41 EST



In a message dated 06/12/2007 11:23:38 GMT Standard Time,
writes:

As a child I didn't like
gravy so mine was always served with milk and sugar and my grandmother (born
in the 1890s) used to put currants in her Yorkshire Pud. It was cooked in a
huge tray, rose to monstrous proportions, and was then cut into slices to
serve, not like the little round ones we all eat today.


Hi

Speak for yourself about little round ones. We always have ours in a big
tin in what we think of as the traditional way. It was always eaten first so
that when you came to meat course, the children were already partly full and
it made the meat go a lot further. Consequently Shepherds Pie, Hash and
cold beef on Mondays followed by a rice pudding.

Incidentally my mother always served a second Yorkshire pudding as a
follower to the meat course and covered in treacle. Perhaps this is a matter of
taste.

We used to have goose for our Christmas Dinner.

Regards

JUDY ELKINGTON
[W.R.Yorkshire, England]

www.elkingtonfamily.com

www.one-name.org/profiles/elkington.html











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