Thus break and wring till no more come.
Then work the Curds exceedingly with your hand in a tray, till they become
a short uniform Paste. Then put to it the yolks of eight new laid Eggs, and
two whites, and a pound of butter. Work all this long together.
In the long working (at the several times) consisteth the making them
good. Then season them to your taste with Sugar finely beaten; and put in
some Cloves and Mace in subtile powder. Then lay them thick in Coffins of
fine Paste, and bake them.
SHORT AND CRISP CRUST FOR TARTS AND PYES
To half a peck of fine flower, take a pound and half of Butter, in this
manner. Put your Butter with at least three quarts of cold water (it
imports not how much or how little the water is) into a little kettle to
melt, and boil gently: as soon as it is melted, scum off the Butter with a
ladle, pouring it by ladlefuls (one a little after another, as you knead it
with the flower) to some of the flower (which you take not all at once,
that you may the better discern, how much Liquor is needful) and work it
very well into Paste.
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