1 c. milk
1 c. flour (scant)
1/2 tsp. salt
Preheat oven to 450 degrees. Beat eggs with milk. Sift
together flour and salt. Stir into egg batter and mix until
well blended. Discard most of the fat drippings from roasting
pan. Heat another baking pan or Pyrex with 1/4 cup of drip-
pings from roast. Pour in the pudding mixture and bake 10
minutes. Reduce heat to 350 degrees and bake about 15 minutes longer
or until puffy and delicately browned. Cut into squares or
wedges and serve immediately with the meat. Makes 4 to 6
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