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Short Paste for Savory Pies

Sift one pound of dried flour onto the slab or table, collect it altogether in a heap, make a hole in the center. In this hollow, put a teaspoonful of salt and the yolks of two or three eggs. Put in a small stewpan one teacupful of water and four ounces of fresh butter; set this over the fire till the butter is melted, then pour it, little by little, into the hollow in the flour, and work the flour in with two fingers until it is all taken up and worked into a stiff paste; work this on the slab with both hands till it is well kneaded, then roll it into a ball, wrap it up in a floured cloth, and let it stand for two or three hours in a cool place; by this time the dough will have set and be ready for use. The rolling out should be done lightly; any heavy handling spoils the crust.