Flat, or Yorkshire Oven

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

dough

ordinary bread dough ↝ Bread, dough, fried [Yeast breads]
a little moist sugar ↝ Sugar, NFS [Sugars and honey]
a few currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

topping

morsels of lard, butter, dripping, or any fat available ↝ Lard [Fats and Oils]

serving

buttered ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

To ordinary bread dough add a little moist sugar and a few currants.
Roll it out, spread it with morsels of lard, butter, dripping, or any fat available, fold it up, and roll it out once or twice, as in rolling puff paste.
Cut it into rounds the size of a saucer and 1/2in. thick.
Bake in a sharp oven.
Serve split open, buttered, and very hot.

Original Text · last edited 4 days ago

Flat, or Yorkshire Oven.—To ordinary bread dough add a little moist sugar and a few currants, then roll it out, spread it with morsels of lard, butter, dripping, or any fat available, fold it up, and roll it out once or twice, as in rolling puff paste; cut it into rounds the size of a saucer and ½in. thick, bake in a sharp oven, and serve split open, buttered, and very hot.

Notes

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