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Yorkshire Pudding (III)

Mrs. S. McGee.

When roasting a piece of beef lay it on sticks in your bake pan, so that the juice of the meat will drop into the pan below; three-quarters of an hour before the beef is done, mix the following pudding and pour it into the pan under the meat, letting the drippings continue to fall upon it; one pint milk, four eggs well beaten, two cups flour, one teaspoon salt.