A Scotch Christmas Bun, from Mrs. Fraser's Cookery.
Take half a peck of flour, keeping out a little to work it up with ; make a hole in the middle of the flour, and break in sixteen ounces of butter ; pour in a mutchkin (pint) of warm water, and three gills of yeast, and work it up into a smooth dough. If it is not wet enough, put in a little more warm water : then cut off one-third of the dough, and lay it aside for the cover. Take three pounds of stoned raisins, three pounds of cleaned currants, half a pound of blanched almonds cut longwise; candied orange and citron peel cut, of each eight ounces; half an ounce of cloves, an ounce of cinnamon, and two ounces of ginger, all beat and sifted. Mix the spices by themselves, then spread out the dough ; lay the fruit upon it; strew the spices over the fruit, and mix all together. When it is well kneaded, roll out the cover. Cover it neatly, cut it round the sides, prickle it, and bind it with paper to keep it in shape ; set it in a pretty quick oven, and, just before you take it out, glaze the top with a beat egg.
These buns, weighing from four to eight, ten, twelve, and sixteen, or more pounds, are still sent from
fashioned household loaves. Leavened dough should be bought for them.
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