Beef Pudding.
1 pint of milk.
3 eggs.
A cupful of prepared flour.
A little salt.
1 tablespoonful of melted butter.
Cut the meat from yesterday’s roast into neat pieces; lay them in the bottom of a buttered pudding-dish, season well, and pour a few spoonfuls of cold gravy over them, letting it soak into the meat while you prepare a batter according to the above directions, taking care not to get it too stiff. Pour over the meat and bake in a quick oven. Eat hot.