1 c. flour
1/2 tsp. salt
1 c. milk
2 eggs

Mix all ingredients and beat until smooth. Heat 9 x 9 x 2 inch pan or muffin tins in oven until very hot. Spoon off meat drippings to measure 1/2 cup (add shortening to meat if not enough drippings).

Raise temperature to 425 degrees and return roast to oven. Place drippings to heated pan and pour in batter. Bake 10 minutes. Remove roast and continue baking pudding 25 to 30 minutes more. Cut into squares, if using baking pan. Serve at once.