1251. HOT-WATER PASTE, FOR RAISED PIES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

One pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
about a gill and a half of hot water ↝ Water, tap [Tap water]

Instructions (2)

Place the flour on the pastry-table, spread it out with the back of the hand, so as to form it well or hollow in the centre, into this put the salt.
Next, put the butter and water into a stewpan over the fire, and when they are sufficiently heated, so that one can just bear the finger in, pour them both gradually in upon the flour, and mix them quickly together with the hand, taking particular care to knead the whole firmly, and at once, into a compact paste: then press this smoothly together in a napkin, and afterwards keep it covered up in a stewpan in a warm place till used.

Original Text

1251. HOT-WATER PASTE, FOR RAISED PIES.
INGREDIENTS:—One pound of flour, four ounces of butter, a teaspoonful of salt, about a gill and a half of hot water.
Place the flour on the pastry-table, spread it out with the back of the hand, so as to form it well or hollow in the centre, into this put the salt. Next, put the butter and water into a stewpan over the fire, and when they are sufficiently heated, so that one can just bear the finger in, pour them both gradually in upon the flour, and mix them quickly together with the hand, taking particular care to knead the whole firmly, and at once, into a compact paste: then press this smoothly together in a napkin, and afterwards keep it covered up in a stewpan in a warm place till used.

Notes

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