Fine Crust

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Take a pound and a half of beef-dripping, boil it in water, strain it, then let it stand to be cold, and take off the hard fat.
  2. Scrape it, boil it four or five times.
  3. Work it well up into three pounds of flour, as fine as you can.
  4. Make it up into paste with cold water.
  5. It makes a very fine crust.
Original Text
TAKE a pound and a half of beef-dripping, boil it in water, strain it, then let it stand to be cold, and take off the hard fat; scrape it, boil it four or five times, then work it well up into three pounds of flour, as fine as you can, and make it up into paste with cold water. It makes a very fine crust.
Notes
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