To Make a Pasty of a Breast of Veal

From Hannah Woolley, The Queen-like Closet, or Rich Cabinet: Stored with All Manner of Rare Receipts (London, 1670; recipe from 1681 edition): Take half a Peck of fine Flower, and two pounds of Butter broken into little bits, one Egg, a little Salt, and as much cold Cream, or Milk, as will make it into a Paste; when you have framed your Pasty, lay in your Breast of Veal boned, and seasoned with a little Pepper and Salt, but first you must lay in Butter.