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Paste for Oyster Patties

Put twelve ounces of well-sifted flour in a basin, and mix in with it the strained juice of a lemon, and a sufficient quantity of water to form a light dough. Dredge a marble slab with flour, put the dough on it and knead it well, then roll it out, spread twelve ounces of butter over, fold it again, and roll out four times, then fold it in three and stand it in a cool place. In about two hours' time roll the paste out to about one-third inch in thickness, and cut out several large rounds, and the same number of small ones, using two different sized paste cutters, which should be dipped in flour each time to prevent their sticking. Lay the rounds on a baking-tin and bake them till lightly browned. When cooked scoop a little of the paste out of the center of each round, fill the hollow with whatever may have been prepared for it, and cover with the smaller rounds.