Mrs Beetons Baking Recipes Revisited
Common Crust for Raised Pies
To 450g (1lb) of Flour allow:
285ml (˝ pint) Water
40g (1˝oz) Butter
40g (1˝oz) Lard
˝ saltspoon Salt
Put the water into a saucepan.
When it boils, add the butter and lard.
When these are melted, make a well in the middle of the flour.
Pour in the water gradually.
Beat well with a wooden spoon and be sure that the pastry is not too soft.
When well mixed, knead it with the hands until quite stiff, dredging a little flour over the pastry and board, to prevent them from sticking.
When it is well kneaded, put it a warm place, covered with a cloth, for a few minutes.
It will then be more easily worked into shape.
This pastry does not taste so nicely as the preceding one, but is worked with greater facility and answers just as well for raised pies, for the crust is seldom eaten.
COMMON CRUST FOE RAISED PIES
1217. INGREDIENTS - To every lb. of flour allow 1/2 pint of water, 1-1/2 oz. of butter, 1-1/2 oz. of lard, 1/2 saltspoonful of salt.
Mode - Put into a saucepan the water; when it boils, add the butter and lard; and when these are melted, make a hole in the middle of the flour; pour in the water gradually; beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board, to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nicely as the preceding one, but is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten.
Average cost, 5d, per lb.
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