When serving roast beef for dinner, before thickening the gravy, take out about half a cup of liquid from the pan and stand in a cool place until the day following.

Reheat the roast remaining from previous day, pour the half cup of liquid in an iron fry pan, and when hot pour the following batter in the pan with the fat and bake in a moderately hot oven about 25 minutes.

Or the batter may be poured in pan about 25 minutes before meat has finished roasting.
The batter was composed of 1 cup of flour, sifted with 1 small teaspoonful of baking powder and 1/2 teaspoonful of salt, mixed smooth with 1 cup of sweet milk.

Add 2 well-beaten eggs.

When baked cut in small pieces, surround the meat on platter, serve instead of potatoes with roast.