Sale (sah-lay) is the French culinary term for food, usually meat, which has been salted. Petit Sale (peh-tee sah-lay) is a Sally Lunn

A Sally Lunn cake is a plain tea-cake, made in various sizes. It is supposed to have been named after a pastry cook from

Bath, England, who used to make this cake for the Prince Regent.

Sally Lunn should be served either warm, sliced and spread with lots of butter, or left to cool then iced with a thin glace icifig. It also tastes good when toasted and spread with butter and jam.

2 oz. fresh yeast

2 tablespoons plus {- teaspoon sugar

2 tablespoons lukewarm water

10 fl. oz. milk

1 oz. plus

1 teaspoon butter 1 lb. flour l teaspoon salt 1 egg, lightly beaten

In a small mixing bowl, mash the yeast and 1 teaspoon of sugar together with a fork. Add the water and cream the water and yeast together to make a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Meanwhile, pour 8 fluid ounces of the milk into a small saucepan set over moderate heat. Add 1 ounce of the butter to the pan. Scald the milk mixture (bring to just below boiling point) and remove the pan from the heat. Set aside to cool to lukewarm.

Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and pour in the yeast mixture, the milk and butter mixture and the egg. Using a wooden spoon or your fingers, gradually draw the flour mixture into the liquids. Continue mixing until all the flour mixture has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out on to a floured board or marble slab and knead it for 10 minutes, reflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.

Cover the bowl with a clean, damp cloth and set it aside in a warm, draught-free place for 1 hour or until the dough has risen and has almost doubled in bulk.

Using the remaining teaspoon of butter, grease a baking sheet and set aside.

Turn the risen dough out of the bowl on to a lightly floured board or marble slab. Knead the dough for 4 minutes and then shape it into a 9-inch circle. Place the dough on the baking sheet and cover with the damp cloth. Set aside in a warm place for 30 to 40 minutes or until the dough has almost doubled in bulk.

Preheat the oven to very hot 450 F (Gas Mark 8, 230 C).

Place the sheet in the oven and bake the cake for 25 to 30 minutes or until it is golden brown.

Remove the baking sheet from the oven and remove the cake from the baking sheet. Rap the underside of the cake with your knuckles. If the cake sounds hollow, like a drum, it is cooked. If it does not sound hollow, lower the oven temperature to moderate 350′ F (Gas Mark 4, 180 C), return the cake, upside-down, to the oven and bake for a further 5 minutes.

Place the cake on a wire rack. Using a pastry brush, brush the cake with the remaining milk and sprinkle with the remaining sugar. Either set the cake aside to cool slightly and serve warm, or leave the cake to cool completely before serving.

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