Set a piece of beef to roast upon a grating, or several sticks laid
across a dripping-pan. Three-quarters of an hour before it is done,
mix the pudding and pour into the pan. Continue to roast the beef, the
dripping meanwhile falling upon the latter below. When both are done,
cut the pudding into squares, and lay around the meat when dished. If
there is much fat in the dripping-pan before the pudding is ready to be
put in, drain it off, leaving just enough to prevent the batter from
sticking to the bottom.
_Receipt for Pudding._
1 pint of milk.
4 eggs, whites and yolks beaten separately.
2 cups of prepared flour.
1 teaspoonful salt.
Be careful, in mixing, not to get the batter too stiff.
This pudding, which the cook who introduced it into my family persisted
in calling “_Auction_ pudding,” is very palatable and popular, and not
so rich as would be thought from the manner of baking. It should be a
yellow-brown when done.