Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup Flour | |
| 1/4 Teaspoon Salt | |
| 3 Eggs (Well beaten) | |
| 1/2 Cup Milk | |
| 1/2 Cup Water | |
| Fat (From roast) |
Instructions
- Mix flour & salt. Add milk & eggs well beaten.
- Beat entire mixture vigorously for several minutes with a rotary beater or mixer.
- Remove roast beef from pan in which it has been roasting.
- Pour into sauce pan enough fat for gravy. Leave remaining fat for & run it up the sides for greasing.
- Pour batter into pan. Should be about 1/2 inch thick.
- Put roast on rack over pudding so it will cook & juice run down on pudding.
- Bake 15 min at 425°F. Then reduce heat to 375° & continue baking 30 min.
- Must be served immediately.
- If preferred can be baked in greased, hissing hot muffin pans.
Roast: Salt & pepper & place in open roasting pan. Do not add H2O & do not cover. Put in hot oven 500° & sear for 20 to 30 min. Till brown then reduce to 300° & cook.
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