Paste for Pies.
French roll dough, rolled out with less than half the quantity of butter generally used, makes a wholesome and excellent paste for pies.
Paste for raised Pies.
Put four pounds of butter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste. Pull it into lumps to cool. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven.