1 cup milk
1 cup flour
1/2 teaspoon salt
Beat the egg slightly, add milk, flour and salt and beat briskly for 2 minutes, until smooth. Allow to stand for 1 hour. Grease 10 muffin pans generously with either fat from the roast or butter. Divide the batter evenly among cups, filling about one-third full.
Bake at 200c for about 45 minutes, until a rich golden colour. Serve immediately.