One pound of flour, half a pound of butter, six ounces of sugar, five eggs, leaving out three whites; rub the flour, butter, and sugar, well together; pour the eggs into it; work it up well; roll it out thin, and cut them with a glass of what size you please.
Tunbridge Cakes.
One pound and a half of flour, one pound of butter; rub the butter into the flour; strew in a few caraways, and add the yolks of two eggs, first beaten, and as much water as will make it into a paste: roll it out thin, and prick it with a jagging iron; run the cakes into what shape you please, or cut them with a glass. Just as you put them into the oven, sift sugar on them, and a very little when they come out. The oven must be as hot as for manchets. Bake them on paper.
Veal Cake.
Take thin slices of veal, and fat and lean slices of ham, and lay the bottom of a basin or mould with one slice of each in rows. Chop some sweet-herbs very small, and fill the basin with alternate layers of veal and ham, sprinkling every layer with the herbs. Season to your taste; and add some hard yolks of eggs. When the basin is full, pour in some gravy. Put a plate on the top, and a weight on it to keep the meat close. Bake it about an hour and a half, and do not turn it out till next day.
Yorkshire Cakes.
Take two pounds of flour, three ounces of butter, the yolks of two eggs, three spoonfuls of yest that is not bitter; melt the butter in half a pint of milk; then mix them all well together; let it stand one hour by the fire to rise; then roll the dough into cakes pretty thin. Set them a quarter of an hour longer to the fire to rise; bake them on tins in a moderate oven; toast and butter them as you do muffins.
Calves’ Foot Jelly. No. 1.
To two calves’ feet put a gallon of water, and boil it to two quarts; run it through a sieve, and let it stand till it is cold; then take off all the fat, and put the jelly in a pan, with a pint of white wine, the juice of two lemons, sugar to your taste, and the whites of six eggs. Stir these together near half an hour, then strain it through a jelly-bag; put a piece of lemon-peel in the bag; let it pass through the bag till it is clear. If you wish this jelly to be very clear and strong, add an ounce of isinglass.