Crust, Lard
Ingredients
Directions
Rub the lard into the flour until well combined.
Add the coarse sea salt.
Mix in the water to form a paste.
Recipe from a historical cookbook (Internet Archive).
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.
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