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Paste for Patties

Sift one pound of the best white flour through a fine wire sieve onto a marble slab; mix with it a few drops of lemon-juice, a saltspoonful of salt, and stir it into a stiff paste with cold water. Squeeze the water out of one pound of butter by putting it in a cloth and working it well with both hands; then put it in the middle of the paste, fold the edges round it, and roll it out. Fold the paste in three, turn it round and roll it the other way. Let it rest for twenty minutes, then roll it twice more, and so on until it has been rolled six times. Next roll the paste out to the thickness of one-half inch, and with a plain tin cutter two and one-half inches in diameter, cut the paste into rounds; the cutter should be dipped into hot water each time it is used. Place the rounds on a baking-tin, brush them over with a paste-brush dipped in beaten egg, then with a tin cutter about one and one-half inches in diameter, cut half way through the center of each round. Bake them in a brisk oven, taking care not to let the paste brown too much. When the patties are cooked, lift the paste where the circle is marked, that being to form the covers, scoop out some of the paste and fill them with whatever has been prepared for them.