Banbury Cakes

Instructions

1. First, mix well together a pound of currants, cleaned with great nicety and dried, a quarter-pound of beef suet finely minced, three ounces each of candied orange and lemon-rind shred small, a few grains of salt, a full quarter-ounce of pounded cinnamon and nutmeg mixed, and four ounces of macaroons or ratafias rolled to powder.
2. Next, make a light paste with fourteen ounces of butter to the pound of flour; give it an extra turn or two to prevent its rising too much in the oven.
3. Roll out one half in a very thin square, and spread the mixed fruit and spice equally upon it.
4. Moisten the edges, lay on the remaining half of the paste, rolled equally thin, and press the edges securely together.
5. Mark the whole with the back of a knife in regular divisions of two inches wide and three in length.
6. Bake the pastry in a well-heated oven from twenty-five to thirty minutes, and divide it into cakes while it is still warm.
7. They may be served as a second course dish either hot or cold, and may be glazed at pleasure.
8. Proportions: currants, 1 lb.; beef-suet, 4 oz.; candied orange and lemon-rind each, 3 oz.; salt, small pinch; mixed spices, 1/4 oz.; macaroons or ratafias, 4 oz.: baked 25 to 30 minutes.