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Pancakes, Polish

Take eight eggs, and beat them up very thoroughly with about a pint and a half of milk or cream, two ounces of oiled butter, half a grated nutmeg, and about a dozen lumps of sugar that have been rubbed on the rind of a lemon. Mix in enough flour--about three-quarters of a pound--to make a very smooth batter. Melt a little butter in a frying-pan, and when it frizzles pour in some of the batter, and sprinkle a few currants over. When the pancake is fried, shake some powdered sugar over it, roll it up like an ordinary pancake, and serve hot.