Ingredients: Six large table-spoonfuls of flour, three eggs (well
beaten), one salt-spoonful of salt, enough milk to make it of the
consistency of soft custard (about one and a half pints).
Add enough milk to the flour and salt to make a smooth, stiff batter;
add the eggs, and enough more milk to make it of the proper consistency.
Beat all well together, pour it into a shallow pan (buttered); bake
three-quarters of an hour.
Some empty the dripping-pan three-quarters of an hour before baked beef
is done, and put the pudding into the empty pan, the beef on a
three-cornered stand over it, that its juice may drop on the pudding. If
beef is roasted, the pudding may be first baked in the oven, then placed
under the beef for fifteen or twenty minutes, to catch any stray drops.
It is as often served, though, baked in the oven in the ordinary way.
It is cut into squares and served on a hot plate, to be eaten with roast
beef. It is a favorite English dish.