Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add ½ ounce cinnamon, ½ ounce of ginger, ¼ teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.