Beat four tablespoonfuls of flour and two eggs, and a saltspoonful
of salt, together with a little cold milk, adding more milk when the
batter is perfectly smooth, enough to make it like thick cream. Cut
about a pound of beefsteak and one or two kidneys into small pieces,
lay them at the bottom of a well buttered baking dish or pie-dish,
sprinkle with salt and pepper, and then pour over them the batter.
Set the dish in a hot oven, but shield the top to keep from scorching
before the meat is done through. Mutton chops or sausages can be
substituted for the beef and kidney, and mushrooms help to give a nice
flavour. Australian tinned mutton or American corned beef may be used
this way also and make a very savoury dish, though less savoury than
fresh meat, of course, and therefore where cooked meat is used a little
gravy should be made separately and poured over the portions as they
are served. Fresh meat can be lightly fried before covering it with the
batter, to make it more savoury.