Tie together half a dozen peach leaves, put them into a quart of
milk, and set it on the fire to boil. When it has come to a hard
boil, take out the leaves, but let the pot remain boiling on the
fire. Then with a large wooden spoon in one hand, and some wheat
flour in the other, thicken and stir it till it is about the
consistence of a boiled custard. Afterwards throw in, one at a
time, a dozen small bits of butter rolled in a thick coat of
flour. You may enrich it by stirring in a beaten egg or two, a few
minutes before you take it from the fire. When done, pour it into
a deep dish, and strew brown sugar thickly over the top. Eat it
warm.