French Rolls. No. 3.
To half a peck of the best flour put six eggs, leaving out two whites, a little salt, a pint of good ale yest, and as much new milk, a little warmed, as will make it a thin light paste. Stir it about with your hand, or with a large wooden spoon, but by no means knead it. Set it in a pan before the fire for about an hour, or till it rises; then make it up into little rolls, and bake it in a quick oven.