Paste for Crackling-Crust

Method

Blanch four Handfuls of Almonds, and throw them into Water, then dry them in a Cloth, and pound them in a Mortar very fine, with a little Orange-flower Water, and the White of an Egg. When they are well pounded, pass them through a coarse Hair-sieve, to clear them from all the Lumps or Clods; then spread it on a Dish till it is very pliable; let it stand for a-while, then roll out a Piece for the Under-crust, and dry it in the Oven on the Pye pan, while other Pastry-works are making, as Knots, Cyphers, &c. for Garnishing your Pies.