The ingredients are: flour, eggs, milk, beef sauce, pepper and salt. It's that simple.
First, heat the oven to 220℃ and put it in an iron pan, preferably thick and heavy, so that the temperature will be even.
On the other side, sift the flour, dig a hole in the middle and beat in the eggs. Just use ordinary flour. Don't trust people who talk nonsense about using leavened flour. Sprinkle some black pepper and rub well, then put it in a pot, add water and milk. If you want something more fragrant, just use milk alone. Make it into paste.
Take the wok out of the oven and add the tallow paste. Note that it is not butter, but the fat of cattle is fried, cooled and solidified into white blocks, which can be bought in supermarkets. When the fat paste melts and produces smoke, you can pour in the flour paste. If you see bubbles, crush them with a spoon.
Bake in the oven for half an hour. Remember not to open it when baking, or York Shepard will be flat.
The lighter the Yorkshire Cabernet Sauvignon, the better. If the baking time is tight, it will swell and look like French croissants.
Why do British people love to eat so much? This is related to their poverty. Before the main course, you should eat Yorkshire collie, so you don't need much meat. There is an old English saying that if you eat more in Yorkshire, you can eat more meat. That's what parents lied to their children.
Save it if you are poor. Any dish with gravy can be used to touch York Shepard. Traditionally, the barbecue was held at the top of the oven, and a pot was used to make York Sherbudian to contain dripping juice. Some people don't even need two pots. After the barbecue, they took out the meat, and the remaining oil was used to make Yorkshire sheepdogs.
Now you can buy an iron pot with six concave dies in the kitchen shop, and make six small points at once, or you can spread jam, maple sugar and white sugar on it as dessert.
Yorkshire shepherd, Yorkshire of course. Enjoy only on weekdays, and only eat dry bread on weekdays.