Originally, the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course. Because the rich gravy from the roast meat drippings was used with the first course, the main meat and vegetable course was often served with a parsley or white sauce. In poorer households, the pudding was often served as the only course. Using dripping, a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.
Originally, the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course. Because the rich gravy from the roast meat drippings was used with the first course, the main meat and vegetable course was often served with a parsley or white sauce. In poorer households the pudding was often serv,ed as the only course. Using dripping, a simple meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.