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Classic
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page 133
Paste for Vension Pasties.
Take four pounds of butter to half a peck a flour; rub it all in your flour, but
not too small; then make it into a paste, and beat it with a rolling-pin for an
hour before you use it; if you please, you may beat three or four eggs, and put
them into your paste, when you mix it.
Paste Royal for Patty-pans.
Lay down a pound of flour, work it up with half a pound of butter, two ounces of
fine sugar, and four eggs.
Paste for Custards.
Lay down flour, and make it into a stiff paste with boiling water; sprinkle it
with a little cold water, to keep it from cracking.
To make a Hare Pie.
Cut the hare in pieces, break the bones, and lay them in the pie; lay on balls,
sliced lemon, and butter, and close it with the yolks of hard eggs.
An Umble Pie.
Take the umblers of a buck, boil them, and chop them as small as meat for minced
pies; put to them as much beef suet, eight apples, half a pound of sugar, a
pound and a half of currants, a little salt, some mace, cloves, nutmeg,
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Classic
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