Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 245

1.Put all the dry ingredients into a basin and mix well.

2.Separate the yolk from the white of the egg and beat each separately.

3.Beat the yolk in with the milk and water.

4.And use it to make the flour into a batter.

5.Fold in the well-whisked white of egg.

6.Rub the girdle over with a piece of mutton fat.

7.Make it hot.

8.Pour the batter on in tablespoonfuls.

9.When brown on one side turn with a knife and brown the other.

10.Butter and serve very hot.