Set two pounds of flour with a little salt before the fire till quite
warm; then mix it with warm milk and water till it is as stiff as it
can be stirred; let the milk be as warm as it can be borne with the
finger, put a cupful of this with three eggs well beaten, and mixed
with three spoonsful of very thick yeast; then put this to the batter
and beat them all well together in a large pan or bowl, add as much
milk and water as will make it into a thick batter; cover it close
and put it before the fire to rise: put a bit of butter in a piece of
thin muslin, tie it up, and rub it lightly over the iron hearth or
frying pan; then pour on a sufficient quantity of batter at a time to
make one crumpet; let it do slowly, and it will be very light. Bake
them all the same way. They should not be brown, but of a fine yellow.