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Cornmeal Pan Bread

Mix and sift two pounds cornmeal flour and a quarter pound wheat flour in a dishpan, gradually pour one and one-eighth quarts boiling water over and briskly stir with spatula to a tepid point. Briskly beat two fresh eggs in a china vessel with fork for two minutes, add one and a half teaspoons good honey, two teaspoons salt, a tablespoon melted butter (or good melted lard instead), teaspoon lemon essence and three gills lukewarm ferment, then briskly mix all well together for three minutes. Gradually add mixture to flour, sharply stirring while adding, and continue to sharply mix with spatula for thirty minutes. Have a high-edged baking pan greased all around with a tablespoon melted lard, transfer batter to pan, cover with a piece of paper and place in a temperature of 80 degrees for two hours to rise. Remove paper, then set pan in oven to bake until a nice light brown colour on top, which will take about one hour, turning pan two or three times meanwhile. Remove, cut bread into pieces of any desired shape and serve with butter on a hot dish in folded napkin. Left-over bread can be heated up in oven and served again, as it will keep in good condition for two or three days.