This recipe is an old one, passed down to me by my maternal grandmother, passed to her by who knows in my ancestral line. G-ma Ethel always made this when she’d slow-cook a roast, and it’s a family favorite. It is, however, quite greasy, so we didn’t have it often.
This is a fairly simple recipe.
1 cup milk
1 cup flour
½ teas salt
2 eggs, well beaten with milk
Speck of pepper (sorry, this is how my g-ma measured)
11 x 7 x 1 ½ pan
Grease the pan (with shortening) and pre-heat oven to 450˚. Sift flour and salt together. Gradually stir in milk and egg mixture. Beat with egg beater (or whisk) until smooth. Pour into pan. Bake 25 to 30 minutes.
You can also use a muffin pan, like in this photo.
Vive bene, spesso l’amore, di risata molto!
(live well, love much, and laugh often)