| 1 | Mix flour and salt in a small bowl. |
| 2 | Add milk gradually, whisking until smooth. |
| 3 | Add water and eggs and whisk until foamy. |
| 4 | Cover loosely and let stand for 30 minutes. |
| 5 | Preheat oven to 500°F. |
| 6 | Pour ?teaspoon drippings into each of six muffin tins, and heat in the oven 1-2 minutes. |
| 7 | Beat batter until foamy again and spoon 3 tablespoons batter into each cup. |
| 8 | Bake 8 minutes without opening the oven door. |
| 9 | Serve immediately with roast beef and gravy. |
| 10 | peter kump - prodigy guest chefs cookbook |
