Put the flour, baking-powder, and salt into a basin ;
stir in gradually as much cold water as will make it
into a dough stiff enough to turn out of the basin in
one lump, leaving the basin clean. Roll out the
paste, and divide the dripping into three equal pieces.
If the dripping is very hard, soften it near the fire, but
do not let it melt. Spread one piece of the dripping
over the paste, fold up the paste, and roll it out.
Turn the side of the paste towards you, then spread
the second piece of dripping in the same manner, fold
up the paste, and roll out again. Do the same with
the remaining piece of dripping, roll out the paste,
and fold it again several times till the patches of
dripping are no more seen. The crust is now ready
for covering a pie.
Richer Flaky Crust. — Required: % lb. flour;
2 oz. butter ; 1 white of egg ; 1 small teaspoonful of
baking powder; 1 pinch of salt.
Divide the butter into three pieces, and put them
on a plate. Put the flour into a basin with the baking
powder, and mix well together. Put the white on a
flat plate, add a small pinch of salt to it, and whip
to a stiff froth. Put the froth into the basin, and
mix with the flour ; then add a very small quantity of
cold water to make it into a stiff paste. Knead
lightly on the floured board, and roll out very thin.
Take one of the three pieces of butter, and put it in
small lumps all over the paste; fold the paste m
three, turn the rough edges towards you, roll out
again ; add the second piece of butter in the same
way on the paste, fold in three, and roll out again ;
then add the third piece of butter in the same way.
Fold the paste in three, and roll it out two or three
times till you see no more patches of butter; then use
directly.
io6
PASTRY.
Russian Fish Pi z.— Required: % lb. cold
cooked fish ; flaky crust (double the proportions given
at page 104); 1 oz. boiled rice ; 1 teaspoonful chopped
parsley; oz. dripping or butter; ^ teaspoonful
salt ; 1 pinch pepper.
Roll out the crust to a neat square ; break the fish
into small pieces, removing the bones. Mix it with
the boiled rice, parsley, dripping, salt and pepper.
Place this mixture in the centre of the square of
paste ; wet the edges of the paste ; fold it in from the
corners like an envelope, bringing one comer over
the other. Brush the whole over with a little milk,
and bake in a quick oven for half an hour.
The pie may be made richer by mixing a raw egg
with the other ingredients before placing them on the
paste.
Beefsteak Pie. — Required: Flaky or short crust;
lb. lean meat ; 1 oz. flour ; 1 *4 gills water ; 1 table-
spoonful ketchup; teaspoonful salt; % teaspoonful
pepper. ✪ Economical Flaky Crust
Page 50 · 7 recipe records on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the flour, baking-powder, and salt into a basin ; stir in gradually as much cold water as will make it into a dough stiff enough to turn out of the basin in one lump, leaving the basin clean. Roll out the paste, and divide the dripping into three equal pieces. If the dripping is very hard, soften it near the fire, but do not let it melt. Spread one piece of the dripping over the paste, fold up the paste, and roll it out. Turn the side of the paste towards you, then spread the second piece of dripping in the same manner, fold up the paste, and roll out again. Do the same with the remaining piece of dripping, roll out the paste, and fold it again several times till the patches of dripping are no more seen. The crust is now ready for covering a pie.
Richer Flaky Crust. — Required: % lb. flour; 2 oz. butter ; 1 white of egg ; 1 small teaspoonful of baking powder; 1 pinch of salt.
Divide the butter into three pieces, and put them on a plate. Put the flour into a basin with the baking powder, and mix well together. Put the white on a flat plate, add a small pinch of salt to it, and whip to a stiff froth. Put the froth into the basin, and mix with the flour ; then add a very small quantity of cold water to make it into a stiff paste. Knead lightly on the floured board, and roll out very thin. Take one of the three pieces of butter, and put it in small lumps all over the paste; fold the paste m three, turn the rough edges towards you, roll out again ; add the second piece of butter in the same way on the paste, fold in three, and roll out again ; then add the third piece of butter in the same way. Fold the paste in three, and roll it out two or three times till you see no more patches of butter; then use directly.
io6
Russian Fish Pi z.— Required: % lb. cold cooked fish ; flaky crust (double the proportions given at page 104); 1 oz. boiled rice ; 1 teaspoonful chopped parsley; oz. dripping or butter; ^ teaspoonful salt ; 1 pinch pepper.
Roll out the crust to a neat square ; break the fish into small pieces, removing the bones. Mix it with the boiled rice, parsley, dripping, salt and pepper. Place this mixture in the centre of the square of paste ; wet the edges of the paste ; fold it in from the corners like an envelope, bringing one comer over the other. Brush the whole over with a little milk, and bake in a quick oven for half an hour.
The pie may be made richer by mixing a raw egg with the other ingredients before placing them on the paste.
Beefsteak Pie. — Required: Flaky or short crust;
lb. lean meat ; 1 oz. flour ; 1 *4 gills water ; 1 tablespoonful ketchup; teaspoonful salt; % teaspoonful pepper.
Records on this page
Economical Flaky CrustRicher Flaky CrustRussian Fish PieBeefsteak PieSheep’s Head PieSausage RollsSuet Paste