A Dripping Crust

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

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.