Sift half a pound or a pint of flour. Beat seven eggs very light,
and stir them gradually into a quart of rich milk. Then add by
degrees the flour, so as to make a thin batter. Mix it very
smooth, pressing out all the lumps with the back of a spoon. Set
the frying-pan over the fire, and when it is hot, grease it with a
spoonful of lard. Then put in a ladle full of the batter, and fry
it of a light brown, turning it with care to prevent its breaking.
Make each pancake large enough to cover the bottom of a dessert
plate; greasing the pan every time. Send them to table hot,
accompanied by powdered sugar and nutmeg mixed in a small glass
bowl. Have wine with them also.