PASTRY FOR PORK PIES
6 ozs. of lard to 1 lb. of flour.
Pinch of salt.
1 pint of boiling milk.
Six pounds of flour generally makes seven pies.
Put the flour into a deep pan, rub in the lard till not a bit is left, add the salt. Make a hole in the centre of flour, take the boiling milk, pour with the left hand and stir with a large wooden spoon with the right hand. Work all together into a stiff paste. It may want a little more milk, so it is best to have more ready.
When all the flour is well worked in, knead it for twenty minutes (near the fire), it should then be quite smooth. Cover over to keep warm, but not too near the fire, and in an hour’s time it will be ready for use.