Lard or Flead Crust
Ingredients
Directions
Prepare
Clear the flead of skin and slice into thin flakes.
Rub the flead flakes into the flour.
Add the salt.
Make the paste
Work the mixture into a smooth paste with the water.
Fold the paste over two or three times.
Beat it well with a rolling pin.
Roll it out.
It will be ready for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flead (leaf lard) (in the method)
- Fat that is rubbed into the flour to make the crust short and tender.
- Flour (in the method)
- Forms the structure of the crust once mixed with water into a paste.
- Water
- Hydrates the flour so it binds into a smooth, workable paste.
The step that matters
Work the mixture into a smooth paste with the water. Adding water too quickly or mixing too much can develop gluten and make the crust tough. Working it just until smooth keeps the lard distributed for a tender result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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