123 Hard Biscuit
Weigh out four pounds of sifted flour; take out about a quarter of a pound of it, rub the remainder with four ounces of butter, two tea spoonsful of salt, and four eggs. Wet up the whole with milk, pound it out flat with a rolling pin, sprinkle a little of the reserved flour over it lightly, roll it up and pound it out thin again, sprinkle on more of the flour, roll it up, this operation continue to repeat, until you get in all the reserved flour. Then mould it up into small cakes, lay them on flat buttered tins, flatten and cover them, with a damp cloth as you lay them on the tins, to prevent their drying too fast. Bake them in a quick oven.