Batter Pudding With Beef Roast. Mrs. C. H. Norris
Put roast in oven, and cook within an hour of being done; then place a couple of sticks across the pan and rest your roast upon them. Make a batter according to the following rule, and pour it right into the gravy in which the roast has been resting, cook an hour and serve: Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of flour, and a piece of butter the size of a walnut.