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Montrose Cakes

Beat a pound of fresh butter to a cream, with an equal weight of finely-sifted sugar. Whisk a dozen eggs for ten minutes, add them, with half a glassful of brandy, a little nutmeg, and a table-spoonful of rose-water, gradually, to the creamed butter. Beat the mixture for twenty minutes, dredging into it the whole of one pound of flour, well dried and sifted. If currants are liked, they can be added: three-quarters of a pound will be enough for these ingredients.