Giant Popovers

6 tablespoons butter or margarine (or meat drippings)
6 eggs
2 cups milk
2 cups flour
1 teaspoon salt

In a small saucepan over low heat, melt butter or margarine. Grease well eight deep custard cups (or use the special large popover pan available at kitchen shops). If you use custard cups, set them in a jellyroll pan for easier handling.

Heat oven to 375 degrees F.

In a large bowl, with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt until batter is smooth. Fill each custard cup three-quarters full with batter. Bake 1 hour; then quickly make a small slit in the top of each popover to let out steam. Bake 10 minutes longer. Immediately remove popovers from cups.

Serve piping hot. Makes 8 popovers. This is wonderful served with prime rib.