French Rolls. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 15 min Total: 15 min
Yield
10.0 rolls
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (13)
  1. Mix the yest, warm water, loaf-sugar, and egg yolk together.
  2. Let the mixture stand to rise.
  3. Meanwhile, take a quartern of the finest flour and rub in about an ounce of butter.
  4. Take a quart of new milk and add a pint of boiling water to make it rather warmer than new milk from the cow.
  5. Mix the milk and yest mixture.
  6. Strain the milk and yest mixture through a sieve into the flour.
  7. Make it into a light paste.
  8. Flour a piece of clean linen cloth well.
  9. Lay the floured cloth upon a thick double flannel.
  10. Put the paste into the cloth and wrap it up close.
  11. Put the wrapped paste in an earthen pan before the fire until it rises.
  12. Make the risen paste into ten rolls.
  13. Put the rolls into a quick oven for a quarter of an hour.
Original Text
French Rolls. No. 2. Take two or three spoonfuls of good yest, as much warm water, two or three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let it stand to rise. Meanwhile take a quartern of the finest flour, and rub in about an ounce of butter. Then take a quart of new milk, and put into it a pint of boiling water, so as to make it rather warmer than new milk from the cow. Mix together the milk and yest, and strain through a sieve into the flour, and, when you have made it into a light paste, flour a piece of clean linen cloth well, lay it upon a thick double flannel, put your paste into the cloth, wrap it up close, and put it in an earthen pan before the fire till it rises. Make it up into ten rolls, and put them into a quick oven for a quarter of an hour.
Notes
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