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Paste for Meat or Savoury Pies

Sift two pounds of fine flour to one and a half of good salt butter, which has been broken up, and washed well in cold water; rub gently together the butter and flour, mix them up with the yolks of three eggs, beat the whole together with a spoon, and nearly a pint of spring water; roll out the paste, double it in folds three times, and it is ready.