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Classic
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page 113
CHAPTER XII.
PIES.
PUFF-PASTE.
To a pound and a quarter of sifted flour, rub gently in with the hand, half a
pound of fresh butter; mix it up with half a pound of fresh butter; mix it up
with half a pint of spring-water. Knead it well, and set it by for a quarter of
an hour; then roll it out thin, lay on it, in small pieces, three-quarters of a
pound more of butter, throw on it a little flour, double it up in folds, and
roll it out thin three times, and set it by an hour in a cold place.
RAISED PIES.
Put two pounds and a half of flour on the paste-board, and put on the fire, in a
saucepan, three-quarters of a pint of water and half a pound of good lard. When
the water boils, make a hole in the middle of the flour, pour in the water and
lard gradually, gently mixing the flour with it, with a spoon; and when it is
well mixed, knead it with your hands till it becomes stiff. Dredge a little
flour on the board to prevent it sticking; roll it with your hands about the
thickness of a quart pot; cut it in six pieces, leaving a little for the top.
Put one hand in the middle of the piece of dough, and
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