Paste for raised Pies

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For the paste
Another way
Instructions (6)
  1. Put four pounds of butter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste.
  2. Pull it into lumps to cool.
  3. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven.
Another way
  1. Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it.
  2. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste.
  3. This paste is best made over-night.
Original Text
Paste for raised Pies. Put four pounds of butter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste. Pull it into lumps to cool. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven. Another way. Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste. This paste is best made over-night.
Notes
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