Put four table-spoonfuls of fresh strong yeast into a pint of
lukewarm water. Add a little salt; about a small tea-spoonful;
then stir in gradually as much sifted flour as will make a thick
batter. Cover the pan, and set it in a warm place to rise. When it
is quite light, and your griddle is hot, grease and set your
muffin rings on it; having first buttered them round the inside.
Dip out a ladle full of the batter for each ring, and bake them
over a quick fire. Send them to table hot, and split them by
pulling open with your hands.