1 quart _prepared_ flour.
2½ tablespoonfuls lard and butter mixed.
2 cups of milk, or enough to make a soft dough.
Roll out a quarter of an inch thick, cut into oblong pieces, rounded
at the corners; put a great spoonful damson, cherry, or other tart
preserve in the middle and roll into a dumpling. Bake three-quarters
of an hour, brush over with beaten egg while hot, set back in the oven
three minutes to glaze.
Eat hot with brandy or wine sauce.
_Or,_
You may make a roll-pudding of it by rolling out the paste into an
oblong sheet, spreading thickly with the preserves, folding it up as
one would a travelling-shawl to be put into a strap, pinching the ends
together that the juice may not escape, and boiling in a floured cloth
fitted to the shape of the “roley-poley.” Boil an hour and a half.