Brawn Bread, or Speckled Bread.—To a quartern of fresh yeast dough, add 4oz. of butter, work it well in, then let it rise; when well risen, add 4oz. of sugar (white or brown) with 4oz. each of picked, washed, and dried currants, and stoned raisins, with, if liked and handy, some blanched and shred almonds, and some finely shred candied peel. This “Irish bread,” as it is often called, can be made more or less rich as you please, by using ordinary dough or fine Vienna milk dough, or more butter, with all the above ingredients; but its ordinary mixture is plain bread dough, with sugar and currants.