This is a very old recipe made in many a farmhouse and cottage on the day the bread was baked. It was cooked in the bread oven with the last batch of loaves and served for tea or supper. Its smell of freshly baked dough is almost as good as its taste and consistency. It is well worth making on its own. The traditional baking-day supper was two boiled eggs apiece, with slices from a small crusty loaf specially made for the meal, followed by the lardy cake. Tea and/or cider were drunk with this meal.
Roll out the dough on a floured pastry board. Put dabs of one-third of the lard at about
©1980 The Estate of Elizabeth Ayrton