Tea Cakes

2 lb Flour
2 oz Butter
2 oz Lard
[all] mixed well together
Beat up four eggs to
a light froth and add
to them a pinch of
milk with a teaspoonful
of salt - pour this
gradually on the
flour and work it
together for 8 or ten
minutes.
Cut the dough with
a sharp knife and
roll it into thin cakes
about the size of a
breakfast saucer.
Bake in a quick oven
Currants may be
added if required.