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Roast Beef with Yorkshire Pudding

2 cups flour 1/2 teaspoon salt 3 eggs 2 cups milk Roast the beef as usual. Mix the flour with the salt; add the beaten eggs and the milk and stir until the batter is smooth. Pour into a shallow baking pan containing a little of the drippings from the roast beef. Let the batter be only one inch thick and bake from thirty to forty-five minutes, basting, after it is risen, with some of the fat from the pan in which the beef is roasting. Cut into squares and place it around the roast beef. 5 pounds beef from the round Lardoons of pork Salt and pepper Flour Water