5 large eggs
1/2 teaspoon salt
1 and 1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 cup milk
1 cup beef suet, lard, or corn oil
Preheat oven to 500 degrees. Whisk the eggs in a large bowl until they're frothy. Stir in the salt. Sift together the flour and baking powder. Slowly add the flour mixture to eggs while continuously whisking. Stir in the milk and 1/2 cup water. Set aside to rest in the refrigerator for 1 hour. About 40 minutes after you've set it aside to rest, place the heavy muffin pans in the oven. When they are very hot, pour about a tablespoon of the suet, lard, or oil in each muffin cup. Return to the oven and heat to the smoking point. Carefully half-fill the muffin tins with the batter, and place in the oven for about 15 minutes or until the popovers are puffy and brown.
DiSpirito's Scallop-Stuffed Crown Roast of Veal With Parsnips.