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Victoria Buns

Beat two ounces of fresh butter to cream; add two ounces of powdered white sugar, an ounce and a half of ground rice, an ounce and a half of currants, a small piece of candied peel thinly sliced, a pinch of salt, and a well-beaten egg. Beat the mixture between every addition, and add as much flour as will make the dough firm and smooth. Divide it into eight portions, roll these into balls, place them on a buttered baking-tin, and bake them immediately in a brisk oven. If left to stand they will become heavy. Time to bake the buns, about half an hour. Probable cost, 3/4d. each.