Meat pancake

Put the flour into a bowl, add a pinch of salt, the egg and enough milk to make a smooth batter. Stir in the meat and spring onion and season with salt, pepper and ground mace or nutmeg.

Heat the vegetable oil, or dripping, in a small frying pan until it gets very hot, almost smoking. Pour in the batter and fry until golden brown, then turn the pancake over and brown the other side. Fold in half and serve at once (on a dish paper!) with fried leftover potatoes and salad.