Paste for raised Pies.
Put four pounds of butter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste. Pull it into lumps to cool. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven.
Another way.
Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste.
This paste is best made over-night.
Paste for Tarts.
To half a pound of the best flour add the same quantity of butter, two spoonfuls of white sugar, the yolks of two eggs and one white; make it into a paste with cold water.
Paste for Tarts in pans.
Take a pound of flour, the same of butter, with five yolks of eggs, the white of one, and as much water as will wet it into a pretty soft paste. Roll it up, and put it into your pan.