Rusks, or Tops and Bottoms

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of good mild yest
a little milk ↝ Milk, NFS [Milk, reduced fat]
four pounds of best white flour ↝ Flour, rice, white, unenriched [Cereal Grains and Pasta]
boiling half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Take two eggs beat up, add them to a pint of good mild yest and a little milk.
Sift four pounds of best white flour, and set a sponge with the above ingredients.
Make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough.
Let it lay in the kneading trough till well risen.
Mould and make it into the form of loaves of the bigness of small teacups.
Batch them flat.
Bake them in a moderate oven.
When nearly done take them out, cut the top from the bottom, and dry them till of a nice colour on tin plates in the oven.

Original Text

Rusks, or Tops and Bottoms.

Take two eggs beat up, add them to a pint of good mild yest and a little milk. Sift four pounds of best white flour, and set a sponge with the above ingredients; then make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough. Let it lay in the kneading trough till well risen; then mould and make it into the form of loaves of the bigness of small teacups; after which batch them flat, bake them in a moderate oven, and when nearly done take them out, cut the top from the bottom, and dry them till of a nice colour on tin plates in the oven.

Notes

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