Christmas pudding a. ullyett
Put the flour in a basin with a good seasoning of salt and cayenne, add the grated cheese. Parmesan has the best flavour, but any stale cheese can be used. Mix these together, then rub the butter lightly into them. Mix the whole to a stiff paste with the beaten yolk of an egg, adding, if necessary, a little water. Roll out the pastry on a floured board to an eighth of an inch thick; then cut it into straws an eighth of an inch wide and three or four inches long. Lay these on a baking-tin - which need not be greased - and bake them in a slow oven until they are a pretty biscuit-colour. These straws require very careful handling, as they break very easily.
N.B. - This same mixture can be stamped into rounds with a cutter, and baked. They should then be called cheese biscuits.