A good Crust for great Pies

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

crust

a peck of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pound of tryed suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a pound and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much of the liquor as will make it a light good crust ↝ Water, tap [Tap water]

Instructions (2)

boil some water, and put in half a pound of tryed suet, and a pound and a half of butter, skim of the butter and suet, and as much of the liquor as will make it a light good crust
work it up well and roll it out

Original Text

A good Cruſt for great Pies.
TO a peck of flour the yolks of three eggs; then boil some water, and put in half a pound of tryed suet, and a pound and a half of butter, skim of the butter and suet, and as much of the liquor as will make it a light good crust; work it up well and roll it out.

Notes

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