Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts
- an ounce of fine salt
- a pound of fresh butter
- salt
Directions
This paste is used for all sorts of pies, of game, hare, meat, &c., excepting for venison pasties or wild boar, when p&te bise is used. You must judge of the quantity of paste you require, attending to the following proportions : Put two quarts or pounds of flour on your paste- board, and make a hole in the middle ; add to it half an ounce of fine salt, and half a pound of fresh butter, which you must soften by handling or beating it a little with your hand before you rub it in the paste; mix it with lukewarm water, adding it by degrees till you form gently a firm paste; work it with your hand well, shaking a little flour over it occasionally to prevent it sticking to the board. When it is well mixed and worked, cover it over, and let it remain two hours to rise. In winter you must work the paste more than in summer, and if you like, you
CAKES^ AND BISCUITS. 3
may eren add a little more butter. When you wish to use it for tarts^ you must mix it with cold water^ and use more butter. When it has risen^ roll it out for the purpose you require.
« FATE BISE.
To make this paste^ you must use coarse flour. Take the quantity you require^ add a little butter^ very little salt^ and knead it into a stifl* paste^ adding by degrees some warm water. You must work it well, as this flour requires more kneading than fine flour. Put it by for an hour to rise, and then roll it out to raise your pies ; ornament the paste at pleasure. This paste is for pasties of venison, wild boar or kid, or any raised pies. Egg them over a few minutes before they are taken out of the oven to colour them.