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Irish Rock

A sweet for dessert, composed of almonds, sugar, and butter pounded together, and moulded into an egg-like shape. It has a very pretty appearance when arranged to contrast with green sweetmeats and bright-coloured preserved fruits. Wash the salt from half a pound of butter, and beat into it a quarter of a pound of finely-powdered sugar; blanch a pound of sweet almonds and an ounce of bitter. Pound these in a mortar, reserving enough of the sweet almonds to spike for ornamenting the dish when sent to table; add the butter and sugar, with about a quarter of a glass of brandy, and pound until smooth and white, when, after having become firm, it may be shaped with a couple of spoons. It should be placed high on a glass dish with a decoration of green sweetmeats, the spiked almonds, and a sprig of myrtle. Garnish with any green fruits or sweetmeats.