This is a recipe from a very old and tattered cookery book, I'm not sure how old but there is also a recipe for 'Boiled head of a sheep' .
Some recipes, like this one for Devonshire cakes are really worth trying but I think I will give the sheep's head broth a miss.
Just as it was written many moons ago.
1 lb plain flour
1 1/2 level teaspoonfuls cream of tartar
1 level teaspoonfuls bicarbonate of soda
1/2 teaspoonful baking powder
6 oz butter, or lard and butter, or lard and margarine or margarine
6 oz sugar
1/2 lb currants or other dried fruit
Mixed spice to taste
2 eggs, fresh or reconstituted
Time: About 20 minutes. Temperature: Regulo mark 4; electricity 350F; Solid fuel: moderate; oil: moderate.
Method: Grease some patty pans. Sieve the flour, a pinch of salt, the cream of tartar, the bicarbonate of soda and the baking powder into a bowl. Rub the fat in lightly. Add the sugar, currants and mixed spice. Beat the eggs in a basin and stir into the mixture, add enough milk to make a dough. Put into the prepared tins and dust over with sugar. Bake in a moderate oven for about 20 minutes. Cool on a wire sieve.
Makes about twenty to twenty four cakes, according to size.