Make a thick batter of flour, eggs, and milk, and flavor with a little salt. Beat thoroughly and then sprinkle it or pour it slowly through a colander into a pan of boiling fat so that the batter falls in separate drops. Cook for five minutes, then drain carefully from the fat, sprinkle with powdered sugar and serve.

Sparrow cakes are mainly used as a garnish with dessert. Another method is to cook them in water instead of oil, and then roll in finely-grated breadcrumbs and brown in the oven; but this does not give such a good result.