Pate Feuilletee

Ingredients

• three pounds of flour on your paste-board
• an ounce of yeast
• salt

Directions

1. Put two or three pounds of flour on your paste-board, and half an ounce of yeast, with a little salt ; make it into a stiff paste with luke- warm water, adding it by degrees till well mixed ; flour a bowl and put it in, cover it with several folds of heated linen, and let it rise for half an hour. Flour the paste-board and put the paste on it, and roll it out three inches thick ; take

2. CAKES^ AND BISCUITS.

3. butter^ the same proportion as of flour^ soften it by melting it on a plate on hot cinders or before the fire^ till it is the consistence of cream ; then beat it as you would whites of eggs till like snow ; then^ with a paste-brushy put a layer of butter on the paste; double it imme- diately^ flour and roll it out ; then put another layer of the butter^ and again double and roll it out equally. Do the same four or five times till all the butter is in the paste. It is then fit for use.

4. FATE GBASSE

5. Is made in the same manner as common paste, using melted suet in place of butter. It is good for meat pies that are to be eaten hot. Melt the suet in a saucepan, and pour it into cold water. Do this several times to take off the greasy fla- vour, and to remove all the filaments, then pour it into a jar to keep for use.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.