Flead Crust

Quite common crust

• flour, 1¼ lb.
• flead, 8 oz.
• salt,

Flead is the-provincial name for the leaf, or inside fat of a pig, which makes excellent crust when fresh, much finer, indeed, than after it is melted into lard. Clear it quite from skin, and slice it very thin into the flour, add sufficient salt to give flavour to the paste. and make the whole up smooth and firm with cold water; lay it on a clean dresser, and beat it forcibly with a rol