Flaky Crust

Ingredients

• 1 lb. Flour
• 4 oz. Butter
• 1 oz. Lard
• 1 pint Water
• Juice of Half a Lemon

Method

1. 1

   Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water; it should be about the same consistency as the butter.

2. 2

   Roll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three; roll out again and proceed as before.

3. 3

   It is ready for use at once if required, but it is much improved by standing in a cool place for an hour.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 226. The excerpt below is the record exactly as published.

FLAKY CRUST. 1 lb. Flour 2d. 4 oz. Butter 3d. i oz. Lard i I pint Water V2d. Juice of Half a Lemon . . .J Total Cost— 7rf. Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water ; it should be about the same consistency as the butter. Koll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three ; roll out again and proceed as before. It is ready for use at once if required, but it is much improved by standing in a cool place for an hour. This kind of pastry requires a very quick oven ; COOKERY RECIPES, #e. 385 and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has risen, to prevent it getting too brown. SUET PASTRY.-No. 1. 1 lb. Flour 2d. 10 oz. Beef Suet . . . .-> \ pint Water

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