Joan'S Sunday Roast And Yorkshire Pudding - cooking recipe

Ingredients

3 to 5 lb. rump roast
1 c. milk
1 c. flour
1/4 tsp. salt
2 eggs

Preparation

Cook roast in slow oven until well done and brown (275\u00b0 approximately 3 hours).
Mix salt and flour and add the milk gradually to make a smooth paste.
Add eggs and beat two minutes with a rotary beater.
Cover bottom of two bread pans with beef drippings from the roast.
Pour the mixture in pans 1/2 inch deep. Bake at 450\u00b0 for twenty minutes.
Cut in squares for serving.