PUT some butter into a stew-pan, and let it heat. Take half a pint of good ale, and stir into it by degrees a little flour. Put in a few currants, or chopped apples, beat them up quick, and drop a large spoonful at a time all over the pan. Take care they do not stick together; turn them with an egg-slice, and when they are of a fine brown, lay them on a dish, strew some sugar over them, and serve them hot to table.