1. 1 lb. of flour
  2. 1/2 pint of water
  3. 1-1/2 oz. of butter
  4. 1-1/2 oz. of lard
  5. 1/2 saltspoonful of salt
  • Put into a saucepan the water
  • When it boils, add the butter and lard
  • When these are melted, make a hole in the middle of the flour; pour in the water gradually
  • Beat it well with a wooden spoon, and be particular in not making the paste too soft
  • When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board, to prevent them from sticking
  • When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape

  • This paste does not taste so nicely as the Ate Brisee , but is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten.

    Source: The Book of Household Management by Isabella Beeton (1859)

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