One pint of milk ; two eggs ; two cups of prepared flour, or, if you use plain flour, add an even teaspoonful of Cleveland's baking powder. One teaspoonful of salt.

Roast the beef in the usual way and when nearly done, take out four or five tablespoonfuls of dripping from the roaster and put them into a bake-pan, which keep warm until the pudding is ready. Sift salt and baking powder twice with the flour; beat the eggs very light, add them to the milk and pour this upon the flour, stirring swiftly and lightly with a wooden spoon. Heat the dripping to hissing, pour in the batter and bake quickly. Cut into oblong pieces and lay about the beef in the dish, like a garnish.