4 lb. roast eye round
2 tbsp. oil
3/4 c. flour
1/2 tsp. salt
1 tbsp. water
3/4 c. milk
2 eggs

Mix flour an salt in a bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon. In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate for 1/2 hour. When the meat is cooked, remove it from the pan and place it on a warm platter. Reheat the batter and pour it quickly into the still hot cooking pan and bake for 10 minutes at 450 degrees. Then reduce the heat to 350 degrees and cook for an additional 15 minutes until it is well risen and turned crispy golden brown. Do not open the oven door while it is cooking. Serve immediately.

If desired, pour 1 tablespoon of hot fat from the beef into muffin tins and heat at 400 degrees. Pour the batter into cups for individual servings. The baking time will depend upon the size of the cups.