Weigh out four pounds of flour, and rub three pounds and a half of it
with four ounces of butter, four beaten eggs, and a couple of
tea-spoonsful of salt. Moisten it with milk, pound it out thin with a
rolling-pin, sprinkle a little of the reserved flour over it
lightly--roll it up and pound it out again, sprinkle on more of the
flour--this operation continue to repeat till you get in all the
reserved flour--then roll it out thin, cut it into cakes with a tumbler,
lay them on flat buttered tins, cover them with a damp cloth, to prevent
their drying. Bake them in a quick oven.