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Published 1965
Put the lard and milk or water in a small saucepan and bring to a boil without allowing them to reduce in quantity. Sieve the flour and salt into a clean dry bowl and make a well in the centre. Pour in the hot liquid, mixing at first with a spoon or knife as it is rather hot, then turning quickly by hand until all is formed into one mass. Turn dough out on a floured board and knead lightly unti