To a pound and a quarter of sifted flour rub gently in with the hand half a pound of fresh but-ter; mix up with half a pint of spring water; knead it well, and set it by for a quarter of an hour; then roll it out thin, lay on it in small pieces three-quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by for about an hour in a cold place. Or, if a more substantial and savoury paste is desired, use the following: -