TAKE half a pint of milk, two eggs, a little salt, and
make them into a good thick batter with flour. Have
ready a clean saucepan of water boiling, and drop your
batter into it, and two or three minutes will boil them;
but be particularly careful that the water boils fast when
you put the batter in. Then throw them into a sieve to
drain, turn them into a dish, and stir a lump of fresh butter
into them.