Take one pound and a half of flour, and one pound of butter; roll your butter and part of the flour out in sheets; wet up the rest of your flour with one or two table-spoonsful of good yeast, and about a quarter of a pint of water; roll out your paste in a large sheet; double it up and roil it out again; do the same five times; cut it up in square pieces, not more than one ounce and a half - have a few currants mixed with a little candied peel chopped fine, a little moist sugar, and a little brandy - put two tea-spoonsful on each piece; bring the two corners together over the middle, and close them up in an oval shape; turn the closings downwards; shake a little powdered sugar over the tops - put them on a cold tin; let them stand awhile in the cold to prove them, and bake them in a steady oven.

There is another method, which is as follows: -

Take two pounds of currants, half an ounce each of ground allspice and powdered cinnamon; four ounces each of candied orange and lemon peel; eight ounces of butter, one pound of moist sugar, and twelve ounces of flour; mix the whole well together; roll out a piece of puff paste; cut it into oval shapes; put a small quantity of your composition into each, and double them up in the shape of a puff; put the whole on a board, flatten them down with a rolling-pin, and sift powdered sugar over them - do not put them too close together; bake them on iron plates in a hot oven.