Having melted three table-spoonfuls of fresh butter in three pints
of warm milk, set it away to cool. Then beat three eggs as light
as possible, and stir them gradually into the milk when it is
quite cold; adding a tea-spoonful of salt. Stir in by degrees
enough of sifted flour to make a batter as thick as you can
conveniently beat it; and lastly, add two table-spoonfuls of
strong fresh yeast from the brewery. Cover the batter and set it
in a warm place to rise. It should be light in about three hours.
Having heated your griddle, grease it with some butter tied in a
rag; grease your muffin rings round the inside, and set them on
the griddle. Take some batter out of the pan with a ladle or a
large spoon, pour it lightly into the rings, and bake the muffins
of a light brown. When done, break or split them open with your
fingers; butter them and send them to table hot.