Flaky Crust Pastry

Ingredients

• flour
• salt
• shortening
• cold water

Method

1. 1

   Mix flour and salt, rub in one-third of the shortening.

2. 2

   Gradually mix in enough cold water to make a soft paste.

3. 3

   Roll out and fold in the shortening, repeating the process several times.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 3. The excerpt below is the record exactly as published.

saltpetre, as this turns white meats red. The fat only is used for larding, it should be firm and hard, that nearest the rind is best for the purpose. Cut the length of the lardoons in the direction of the grain of the bacon. The average length is lj to 2 inches, the width and thick- ness being about inch. Use a larding needle large enough to perfectly encase the end of the lardoon, any projecting bits will cause the bacon to break. As a rule the stitches are taken with the grain of meat, and across the grain of poultry and game, but in all cases the larding must be arranged to look neat. TO CLARIFY FAT. Cut up uncooked fat into pieces about \ inch square, taking from it all skin and sinew. Put into an iron pan, cover with cold water and bring to the boil, skimming well. Boil till most of the water has evaporated, then cook very gently, stirring occasionally to prevent sticking and burning. When the pieces look dried up and a golden brown and sink to the bottom of the melted fat, remove the pan from the fire. Allow the fat to cool, but before it begins to solidify strain through a very fine strainer or through muslin. Cooked fat is clarified in the same way, but should not be mixed with the uncooked. 8 PRACTICAL COOKERY. GRAVY FOR ROAST MEAT. To make gravy successfully from the brown sediment found in the dripping tin under roast meat, it is essential that the meat should have been well basted while cooking. After removing the joint, carefully pour off all the fat, add a little stock or water to the sediment, and with an iron spoon scrape off all the browned meat juices that adhere to the tin. Add stock or water to make up the required quantity. About | pint gravy will be needed for a small joint. If necessary, use a little caramel browning, and if water has been used instead of stock, a little Liebig’s Extract may be added. Bring the gravy to the boil, season and strain. Pour a little round the joint, serve the rest in a gravy boat. 9 PASTRY. 1. Flour : Perfectly dry and free from lumps. 2. Shortening

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