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Pork Pancakes

Beat thoroughly the yolks of two fresh eggs. Stir in two table-spoonfuls of flour, and beat to a smooth paste. Add a pinch of salt and the third of a pint of milk, and let the batter stand for an hour or two. Cut the remains of cold roast or boiled pork into thin slices, and cover these to keep them moist and free from dust. When the pancakes are to be fried, whisk the whites of the eggs to a firm froth, and add them to the batter. Dip the slices of pork into this, and fry them separately in hot fat for a minute. Surround each slice with a spoonful of batter, fry it again until set, and when it is done on one side turn it over to the other. Serve the pancakes on a hot dish, and send good brown sauce made from the trimmings of the pork to table with them. If liked, the pancakes can be made with fresh meat, but in this case it will be necessary to fry the slices of pork before they are dipped into the batter. Three or four pancakes may be fried at once in an ordinary omelet pan. Time to fry the pancakes, four minutes each. Probable cost, 6d., exclusive of the cold meat. Sufficient, allow two or three for each person.