Sift the flour and salt together and make a well in the center. Drop the eggs and one-third cup of the milk into the well and mix to a smooth dough. Add the remaining milk, stirring very well to give a smooth batter.
Place one teaspoon of hot beef drippings into each of six deep muffin pans or custard cups. Fill the pans or custard cups half to two-thirds full of batter.
Bake for about thirty minutes, until risen and browned.