Guernsey Buns
339. One pound of flour,
A quarter of a pound of butter,
One gill of yeast.
Cut up the butter in the flour and rub it well together. Then add the yeast and as much milk as will form a dough. Let it rise, then make it out in cakes, grease tins or pans, and lay the buns on them; as soon as they rise again bake them in a quick oven.