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Flannel Crumpets

Put one pound of sifted flour into a pan, mix into it one saltspoonful of salt, and put it in front of the fire; warm half a pint of milk, and with it mix the flour into a smooth batter. Beat up two eggs well, and stir them into three dessertspoonfuls of fresh yeast, or two dessertspoonfuls of dissolved German yeast, beat the mixed yeast and eggs into the batter. If the batter is stiff add a little more milk. Cover over the pan and set it near the fire until it rises well; then pour a ladleful of it onto a hot and greased baking-iron and bake slowly. When one side is done, turn and do the other side. Butter the crumpets, cut, and serve hot.