Pastes for Hot Pies

Lay in a circle on the table one pound of sifted flour; make a hollow in the center and into this put a third of an ounce of salt dissolved in a little water, eight ounces of butter, two egg-yolks and two gills of water. Mix first the butter with the eggs and water, add the flour working it in a little at the time, also pour in a little water as it becomes necessary, being careful not to get the paste too thin, and still avoid being too dry, otherwise it will not hold together well; knead the dough twice, detach it from the table and form it into a ball on the floured table, and when smooth, cover and let it rest.

Another recipe is: one pound of flour, eight ounces of butter, half a pint of water, four egg-yolks, and a third of an ounce of salt dissolved in water; to be prepared the same as the above.