Raised Crust for Meatpies or Fowls, &c.

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 (6)
Instructions (16)
  1. Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter, but not much of either.
  2. While hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth.
  3. Make it smooth by good kneading, and beating with the rolling pin.
  4. When quite smooth, put it in a lump into a cloth, or under a pan to soak, till near cold.
Alternative method for less experienced bakers
  1. Roll the paste of a proper thickness.
  2. Cut out the top and bottom of the pie.
  3. Cut out a long piece for the sides.
  4. Cement the bottom to the sides with egg, bringing the bottom piece rather further out.
  5. Pinch both the bottom and side pieces together.
  6. Put egg between the edges of the paste to make it adhere at the sides.
  7. Fill your pie, and put on the cover.
  8. Pinch the cover and the side crust together.
  9. If the sides are pressed into a tin form, in which the paste must be baked after it shall be filled and covered, observe the same mode of uniting the paste.
  10. In the latter case, butter the tin and carefully take it off when done enough.
  11. If the form usually makes the sides of a lighter colour than is proper, put the paste into the oven again for a quarter of an hour.
  12. With a feather, put egg over the crust at first.
Original Text
Raised Crust for Meatpies or Fowls, &c. Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter, but not much of either. While hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth, which you will make it by good kneading, and beating with the rolling pin. When quite smooth, put it in a lump into a cloth, or under a pan to soak, till near cold. 141Those who have not a good hand at raising crust, may do thus: roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together; put egg between the edges of the paste to make it adhere at the sides. Fill your pie, and put on the cover, and pinch it and the side crust together. The same mode of uniting the paste is to be observed, if the sides are pressed into a tin form, in which the paste must be baked, after it shall be filled and covered; but in the latter case the tin should be buttered, and carefully taken off when done enough; and as the form usually makes the sides of a lighter colour than is proper, the paste should be put into the oven again for a quarter of an hour. With a feather put egg over at first.
Notes
—