Photo: Sorin Gheorghita
Ingredients
- four ounces of butter
- twelve equal parts
Directions
1
Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour.
By Charles Elme Francatelli ·
Recipe sourced from
gutenberg