Ingredients
- a pound of flour
Directions
1
Take flour and butter according to the quan- tity of paste you require, rub the butter into the flour, and add the yolk of an egg; when the flour and butter are well mixed, moisten your paste with cold water, work it well to a stiff paste. The proportion of butter is about a quarter of a pound to a pound of flour.
By Frances Crawford ·
Recipe sourced from
internet_archive