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Updated: May 28, 2025
Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid.
Use the knife instead. Always roll from you rather than to you, and press lightly on the rolling-pin, except at the last. It is difficult to make puff-paste in the summer, unless in a cellar, or very cool room, and on a marble table. The butter should, if possible, be washed the night before, and kept covered with ice till you use it next day.
Where my Master stood to see the Burial Procession, the balcony was hung with Crimson Damask and Gold; but the windows behind him were patched in half-a-dozen places with oiled paper. At Dinner they gave you at least Three Courses; but a third of the Repast was patched up with Sallets, Butter, Puff-paste, or some such miscarriages of Dishes. Nothing like good, wholesome, substantial Belly-Timber.
Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together. Have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven.
This Paste does very well for raised Pyes. Some will make this Paste by breaking in a Pound of Butter into a quarter of a Peck of Flour, and then pouring on it some scalding hot Water, enough to work it to a stiff Paste. As for Tarts, one may make the following Puff-Paste.
Then take the milk, egg, and bread off the fire and stir it, gradually, into the butter and sugar. Next, stir in the remaining half of the egg. Add, by degrees, the liquor and spice. Lastly, stir in, gradually, the currants. Have ready a puff-paste, which should be made before you prepare the cheesecake, as the mixture will become heavy by standing.
Put a puff-paste in the dish, lay some slices of citron on it, pour in the pudding, garnish with bits of citron round the edge of the dish, and bake it in a moderate oven. CLARIFIED BROTH. Put broth or gravy into a clean stewpan, break the white and shell of an egg, beat them together and add them to the broth.
SAVOURY VEAL PIE. Make a good puff-paste, and sheet your dish; cut the veal into pieces, season it with pepper, mace, and nutmeg, finely beat, and a little salt; lay it into the crust, with lambstones, sweetbreads, the yolks of hard eggs, an artichoke bottom boiled, and cut in dice, and the tops of asparagus; put in about half a pint of water, lay pieces of butter over the top, put on the lid, and ornament it to your fancy.
Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; a quarter of an hour will bake them in a slow oven.
In making the best puff-paste, try to avoid using more flour to sprinkle and roll with, than the small portion which you have laid aside for that purpose at the beginning. If you make the dough too soft at first, by using too much water, it will be sticky, and require more flour, and will eventually be tough when baked. Do not put your hands to it, as their warmth will injure it.
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