Instructions: * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.

Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot.

NOTE: Serve in divided serving dish
surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired.

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