Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About


For one pound of flour take one pound of butter, or part butter and part lard; mix a pinch of salt with the flour, and make it into a stiff paste with cold water; the paste should be as near as possible to the consistency of the fat; roll the paste out to about the size of a large meat plate; press any water from the fat, and then work it with the hand into a ball, using a very little flour; put the fat into the paste and press it out to about half the size of the paste; then wrap the fat up in the paste, and put it away in a cool place for about an hour, then roll it out straight four times; repeat this rolling twice; let the paste lie for the same time between each turn, then use.