Fleed or Flead Cakes

• Flour, 2 lbs.
• flead, 1¼ lbs.
• butter, 6

These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust; cut the cakes small with a round cutter, and leave them more than half an inch thick: if well made they will rise much in the oven. Bake them rather quickly, but keep them pale.