How To Make A Good Crust For Great Pies

Take a pound and a half of butter, and half a pound of tried suet; put them into boiling water; then skim off the butter and suet, with as much of the water as will be sufficient to make a peck of flour into a light paste: work them together well, and roll out the paste.

How To Make A Standing Crust For Great Pies

Take six pounds of butter, and boil them in a gallon of water; skim it off with as little of the water as possible; work it well into a paste, with a peck of flour; after this, pull it to pieces, let it cool, and then you may work it into any form.

How To Make A Crust With Beef-Dripping

Boil a pound and a half of beef dripping in water, then take it off, and strain it; boil it in water again, and take it off as before. If you would have it exceeding fine, this operation must be performed two or three times more: this done, work it well with three pound of flour, and add cold water enough to make it into paste.

How To Make Crust With Cold Materials

Rub a pound and a half of butter into three pounds of flour; then break two eggs into it, and with a sufficient quantity of water make a paste.

How To Make Puff-Paste

Rub half a pound of butter into a quarter of a peck of flour, with a little salt; then add cold water enough to make it into a light paste; but let it be stiff enough to work well; then roll it out, and stick little pieces of butter all over it: this done, throw on a little flour, and roll it up; then roll it out again, in the same manner as before. This must be repeated nine or ten times, or so long as to consume a pound and a half of butter. This crust is generally made use of for most sorts of pies.

How To Make Paste For Tarts

Take a pound of flour, and three quarts of a pound of butter, mix them well together, and beat the paste with a rolling pin.

Another Paste For Tarts

Take half a pound of flour, half a pound of butter, and half a pound of sugar; mix them well together, and then beat them with a rolling pin; then roll it out thin.

To make a Mutton Pie. Skin a loin of mutton, and take the fat off from the inside; cut it into steaks, and season with pepper and salt; lay in the bottom and side, and fill it with meat, pouring as much water into the dish, as will almost fill it; then put on the crust, and bake it well.

How To Make A Beef-Steak Pie

Beat fine rump steaks well with a rolling pin, and season them with pepper and salt; lay them into the crust, and fill it, pouring in as much water over them, as will half fill the dish; put on the crust, and bake it well.

How To Make A Sweet Lamb Or Veal Pie

Butter the dish, and lay in paste for the bottom and side crust; cut the meat into small pieces; season them with pepper, mace, nutmeg beaten into powder, and a very little salt; then put in a layer of meat, and strew upon it currants well cleaned, with a few rasins stoned : then place another layer of meat, and over that a little butter, with water enough to bake it, and no more. As soon as it comes out of the oven, pour in some hot white wine caudle, made very sweet, and fend it to the table.