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Paste for Meat or Savoury Pies
From Cassell's dictionary of cookery, 1892
Serves 5
This paste is suitable for meat or savory pies.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1104. The excerpt below is the record exactly as published.
Paste for Meat or Savoury Pies.— Sift two pounds of flne flour to one and a half of good salt butter, break it into small pieces, and wash it weU in cold water; rub gently together the butter and flour, and mix it up wilh the yolks of throe eggs, beat together with a spoon, and nearly a pint of spring water
Cook this with the app: pantry check, scaling, and the assistant.