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Paste, French, for Meat Pies, Hot or Cold

Put into a bowl a pound of flour, and rub lightly into this half a pound of fresh butter. Add half a tea-spoonful of salt, and make the mixture up into a smooth stiff paste, by stirring into it two fresh eggs which have been beaten up with rather less than a quarter of a pint of water. Roll the pastry out, give it two or three turns, and bake as soon as possible. Time, ten minutes to prepare. Probable cost, 1s. 2d.