A Dripping Crust

Method

Take a Pound and half of Beef-dripping, boil it in Water, strain it, then let it stand to be cold, and take off the hard Fat; scrape it, boil it so four or five times; then work it well up into three Pounds of Flour, as fine as you can, and make it up into Paste with cold Water, it makes a very fine Crust.

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