Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 75

Beat two eggs very lightly, add one-half teaspoonful of salt and one cup of milk. Stir this gradually on three-fourths cup of flour, beat until smooth. Pour in hot gem pans that have in them drippings from the roast beef. Bake in a hot oven thirty minutes, basting twice with beef drippings, but not until they have been baking for fifteen minutes. Serve around the roast beef. This is a much better way than baking it in a pan.