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English Paste for Meat and Game Pies

Name: English Paste for Meat and Game Pies
Yield: 6 servings
Ingredients: two pounds of fine flour; a pound and a half of fresh butter; the yolks of three eggs; nearly a pint of very cold water

From The economical cook book, 1905

Serves 6

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 80. The excerpt below is the record exactly as published.

English Paste for Meat and Game Pies. Sift two pounds of fine flour, out in it a pound and a half of fresh butter, cutting and stirring with a knife until the butter is well through the flour ; stir in the yolks of three eggs, and beat well together with a spoon ; then add nearly a pint of very oold ^ water

Cook this with the app: pantry check, scaling, and the assistant.