Puff Pastry

Ingredients

• half a pound of Hungarian flour
• a teaspoonful of lemon juice
• just enough cold water
• five ounces of butter

Method

1. 1

   Mix flour with lemon juice and enough cold water to form a dough.

2. 2

   Knead until smooth, roll out, and incorporate butter through repeated folding and rolling.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 71. The excerpt below is the record exactly as published.

puff pastry. Lay a slice of lean veal at the bottom of the dish ; 126 DOMESTIC COOKERY. sprinkle over a very little salt, pepper, and powdered mace. Wrap the birds in thin slices of fat bacon ; pack them with the breast downwards upon the veal, and pour over them some good veal stock ; cover the top with puff pastry, orna- ment it prettily ; brush over with beaten egg. Bake in a hot oven for ten minutes ; then remove it to a cool part of the oven one hour and a half. This is suitable for break- fast, supper, or luncheon. Partridg*es, Roast. Pluck, singe, and draw the birds ; wipe them very care- fully inside and out ; see that they are quite clean. Bring the head round and place it in the left wing, with the bill laid on the breast. Draw the legs close to the breast ; pass the trussing-needle and string through the pinions and middle joints of the thighs, tie firmly; bring the needle through the back below the thighs, then again through the body and legs ; tie the strings firmly ; cover the breast with thin slices of fat bacon. Put the birds down before a clear bright fire ; baste them well — a brace will take from thirty to forty minutes to cook. When nearly done, flour them well so that they may brown nicely. The birds may be served on fried bread crumbs, or on a slice of buttered toast, or they may be put on a hot dish and garnished with watercresses. Brown gravy and bread sauce should be sent to table with them. Partridges, Stewed. Truss a brace of birds as for boiling ; put them into a stewpan with an onion prepared, a piece of carrot, celery, a bunch of sweet herbs, a blade of mace, a little salt and cayenne pepper. Cover with good brown boiling stock ; simmer very slowly till tender. Serve hot with onion or soubise sauce poured over, made with some of the liquid in which they were stewed. A^ote. — Partridges may be stuffed as follows ; — Dissolve DOMESTIC COOKERY. 127 two ounces of butter in a stewpan. Have ready prepared one pint of small mushrooms ; cook them well in the butter; add a little salt, a grain of cayenne pepper ; stir them over the fire ten minutes. Turn out the contents ; when cold, stuff the birds ; truss firmly, and roast or stew in the usual way. Pastry, Economical Short Crust. Put into a bowl half a pound of flour, a quarter of a tea- spoonful of baking-powder, a teaspoonful of sugar ; rub very finely into it a quarter of a pound of dripping or lard ; make into a stiff paste with a little cold water with the tips of the fingers ; form it into one lump, leaving the basin clean ; put it on a floured board and roll out only once, and it is then ready for use. Note. — Pastry should be put for the first fifteen minutes in a very hot part of the oven. See introductory notes on baking. Pastry, Flaky Crust. Place in a basin half a pound of flour ; drop in the centre the white of an egg beaten to a stiff froth, then add with the left hand just enough cold water to make a stiff paste, mixing it lightly with the right hand ; form it into a ball, leaving the sides of the basin clean. Roll it out on a floured board, cover all over with small pieces of butter, fold in three, turn the rough edges toward you, roll out again and cover with butter; repeat until you have five ounces of butter rolled in ; it will take five times rolling. The butter should be added in very small pieces.- When this is done, roll out three times and it is ready for use. Pastry, Puff. Take half a pound of Hungarian flour, pass it through a hair . sieve into a basin; make a well in the centre of the flour and pour into it a teaspoonful of lemon juice

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