|Plain flour||4 Ounce|
|Dripping from roast||2 Tablespoon|
Sift flour and salt into basin.
Make a well in the centre, add egg.
Beat into flour, then gradually add 1/2 milk, beating constantly and incorporating flour from sides of bowl.
When a thick batter consistency has formed, beat well about 5 minutes.
Stir in remaining milk, cover, refrigerate 30 minutes.
Place the dripping from the roasting meat in small baking dish and heat.
When very hot, add the batter and bake in hot oven, Mark 7, 425°F., until well browned (20 to 25 minutes).