Pour the pan drippings into a 9-inch pie pan, cast iron skillet, or muffin tin for individual puddings. Put the pan in oven and get the drippings smoking hot.
While the pan is heating up, sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated.
Carefully take the preheated pan out of the oven and pour in the batter. Put the pan back in oven and cook about 15 to 20 minutes or until puffed and dry. You can cool them and freeze for up to 1 month, or serve right away with gravy.
