Crust for Venison Pastry

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

crust

a quarter of a peck of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
two pounds and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
warm water ↝ Water, tap [Tap water]

Instructions (4)

Mix flour, butter, and eggs into a paste with warm water.
Work the paste smooth and to a good consistence.
Put a paste round the inside, but not to the bottom of the dish.
Let the cover be pretty thick, to bear the long continuance in the oven.

Original Text

Crust for Venison Pastry.

To a quarter of a peck of fine flour use two pounds and a half of butter, and four eggs: mix into paste with warm water, and work it smooth and to a good consistence. Put a paste round the inside, but not to the bottom of the dish, and let the cover be pretty thick, to bear the long continuance in the oven.

Notes

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