Mrs Beetons Baking Recipes Revisited
Lard Crust
To 450g (1lb) of Flour allow:
285ml (½ pint) Water (approx)
225g (8oz) Lard
½ saltspoon Salt
Cut the lard into thin slices.
Rub it into the flour, add the salt and work a smooth pastry, with water.
Fold the pastry over two or three times, beat it with the rolling pin.
Roll it out and it will be ready for use.
The crust made from this will be found extremely light and may be made into cakes or tarts.
It may also be very much enriched by adding more lard to the same proportion of flour.
LARD OR FLEAD CRUST
1218. INGREDIENTS - To every lb. of flour allow 1/2 lb. of lard or flead, 1/2 pint of water, 1/2 saltspoonful of salt.
Mode - Clear the flead free from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it may also be very much enriched by adding more flead to the same proportion of flour.
Average cost, 8d. per lb.
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