Cut the meat into small pieces, roll them in flour, pepper, and salt, and fry them brown in the drippings; meantime prepare a batter as follows;
1 pound of flour
1 heaping teaspoonful of salt
1/2 nutmeg grated
3 pints of skim-milk
Mix the flour, salt, nutmeg, and eggs, stirred in without beating; gradually add the skim-milk, making a smooth batter; add the meat and its gravy to this batter, put it in a greased baking dish, and bake it slowly about two hours. Serve it with plain boiled potatoes.