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Classic
Cook Books
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page 85
Puff Paste.
Sift a pound of flour, and take out a quarter for rolling; divide a pound of
butter into four parts, cut one part of the butter into the flour with a knife;
make it a stiff dough with water, roll it out, and flake it with part of the
butter; do this three times till it is all in; handle it as little as possible,
and keep it in a cool place. This quantity will make crust sufficient for three
puddings and ten puffs. They should bake with a quick heat, but do not let them
burn; they will take from ten to fifteen minutes to bake, according to the
number of layers of paste. Do not put on the preserves till a short time before
they are eaten.
Rich Mince Pies.
Take four pounds of beef, boiled and chopped fine; pick and chop three pounds of
suet, wash two pounds of currants, and one of raisins; grate the peel of two
lemons, and put in the juice; pound a spoonful of dried orange peel, slice an
ounce of citron, and chop twelve large apples; mix these together with three
pounds of sugar, half a pint of wine, and the same of brandy--and sweet cider to
make it a proper thickness; put in mace and nutmeg to your taste. If the cider
is not sweet, you must put in more sugar before the pies are baked; cut several
places in the top of each with a pair of scissors.
Mince Pies not so Rich.
Take four pounds of beef after it has been boiled and chopped, one of suet, two
of sugar, two of raisins, and four of chopped apples; mix these together with a
pint of wine and cider, to make it thin enough; season
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Classic
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