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Tottenham Muffins

Beat three eggs till they are lightly frothed, and stir them into a quart of flour properly salted. Add as much lukewarm milk as will make a thick batter, and stir in a table-spoonful of clarified butter and a quarter of a pint of good fresh yeast. Cover the bowl containing the dough, and let it remain in a warm place till it is lightly risen. Drop spoonfuls of it separately on a floured board. Let these remain for a quarter of an hour, then put them into muffin hoops and bake them. When one side is slightly brown turn them upon the other. Time to rise, about an hour. Probable cost, 1/2d. each. Sufficient, one or two for each person.