SALLY LUNN

3/4 of lb. of wholemeal flour
2 oz. salt butter
1 egg,
1-1/2 gills of milk
1/4 an ounce of German yeast

Warm the milk and butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful
of sugar, add the milk and butter. Stir this mixture gradually into the flour, add the egg slightly beaten, mix till quite smooth. Divide into two, put into well-greased tins, set these in a warm place for 1 hour to rise. Put into a quick oven, and bake about 15 minutes.