Take a pound of dough made for white bread, roll it out, and put bits
of butter upon the same as for puff paste, till a pound of the same
has been worked in; roll it out very thin, then cut it into bits of
an oval size, according as the cakes are wanted. Mix some good moist
sugar with a little brandy, sufficient to wet it, then mix some clean
washed currants with the former, put a little upon each bit of paste,
close them up, and put the side that is closed next the tin they are
to be baked upon. Lay them separate, and bake them moderately, and
afterwards, when taken out, sift sugar over them. Some candied peel
may be added, or a few drops of the essence of lemon.