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Crack eggs into a measuring cup. Note the measurement. Pour into a large bowl.
Measure out an amount of milk equal to the eggs and pour into the bowl as well.
Measure out an amount of flour equal to the eggs and set aside.
Add salt to the bowl and beat with a whisk or electric mixer on medium-low speed for 1-2 minutes until thoroughly beaten. Let rest for 10 minutes.
Sift in the flour. Beat for about 2 minutes until mixture has a texture like thick cream and no lumps.
Let the batter rest for at least 3 hours. It’s even better if you cover and refrigerate it overnight.
Preheat oven to 450°F. Place a pea-sized piece of lard into each opening in a muffin tin. Place in the oven for 2 minutes until the fat is smoking.
Thoroughly whisk cold water into batter. Fill muffin tin openings ⅓ full and place in the oven right away.
Bake for 20 minutes or until golden, puffed, and crisp. Transfer to a wire rack. Repeat with remaining batter until it is used up.
Serve a plateful of Yorkshire puddings to Jim Harriott as a reward for helping the Dobsons with their cows.