Pour ¾ lb of the very best buckwheat flour onto a clean skillet. Roast the flour in the oven, stirring as often as possible so that it does not burn but browns slightly and evenly. Pour the browned buckwheat into a saucepan, add 4 glasses boiling milk, and stir briskly to prevent lumps. Bake, and when the mixture [lit., testo] rises, it is ready to be served. Eat with fresh butter or fry in butter like a fritter.