1257. Puff Paste
To a pound and a quarter of sifted flour, rub gently in with the hand half a pound of fresh butter, 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 be desired, use the following:
1258. Paste for Meat or Savoury Pies
Sift two pounds of fine flour to a pound and a half of good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yolks of three eggs, beat together with a spoon, and nearly a pint of spring water; roll it out, and double it in folds three times, and it is ready.
1259. Chicken and Ham Patties
Use the white meat from the breast of the chickens or fowls, and proceed as for veal and ham patties.