Yorkshire Cakes Recipe

Take two pounds of flour, three ounces of butter, the yolks of two eggs,

three spoonfuls of yest that is not bitter; melt the butter in half a

pint of milk; then mix them all well together; let it stand one hour by

the fire to rise; then roll the dough into cakes pretty thin. Set them a

quarter of an hour longer to the fire to rise; bake them on tins in a

moderate oven; toast and butter them as you do muffins.

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