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Sally Lunns

Place a pint boiling milk in a basin and put aside until lukewarm, then add a half ounce concentrated yeast, stir well, and gradually add sufficient flour to make a stiff batter. Cover pan with a cloth and let raise in warm place for one and a half hours. Beat up two eggs with two ounces sugar in a bowl, add to batter with a saltspoon salt, two ounces butter, knead well for five minutes, cover with cloth again and let stand for twenty-five minutes more. Divide in twelve equal parts, roll them out on corner of a floured table to ball shape, then flatten to one-third-inch thickness. Arrange them on lightly buttered pastry sheet, lightly butter surface, dress on dish with a folded napkin and serve.