6 tablespoons butter or margarine (or meat drippings)
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.