Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 241

1.Rub the butter and lard into the flour.

2.Mix in the salt, cream of tartar and bicarbonate of soda.

3.Add the currants well cleaned.

4.Make into a firm dough with the milk.

5.Shape it into a round.

6.Roll it out 1/4 inch thick.

7.Rub a girdle with a bit of mutton fat and make it hot.

8.Place the cake on it.

9.Cook till the under side is brown.

10.Then turn it with a broad-bladed knife (in northern counties they use a wooden spurtle) and cook the other side.

11.Turn it again to heat it well through, cut into convenient pieces, split, butter, and serve piping hot.