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Royal Pastry

Put two gills of water in a large saucepan with a little more than four ounces of fresh butter, two ounces of sugar, the peel of one lemon, and a little salt. Boil it till the butter is melted, then take the lemon peel out; throw in sufficient finely-sifted flour to make a stiff paste, stir it over the fire with a wooden spoon till the paste can be easily detached from the saucepan, then take it off. Break in, one at a time, five or six eggs, but do not put more than the paste can absorb, and mix each one in before the next is added. Shape the paste into equal-sized balls, and put them about one inch apart from each other on a baking-sheet. Brush over with a paste-brush dipped in beaten egg and milk, put them in a moderately hot oven, and do not open the door till they are done, or they will flatten. Dry them, detach them from the baking-sheet with the point of a knife, make a small hole in the tops, put one teaspoonful of jam, or any kind of sweetmeat in each, and serve.