There are many sorts of Paste made, and among them, are some which are made
with Eggs, according to the old fashion; but these are always hard, when
they are baked, though they will fly and crackle in the Mouth, but they
taste like Sticks: while, on the other side, leave out your Eggs, and use
Butter and Water only, as in the following Receipts, and your Paste will
melt in the Mouth, and be agreeable to the Taste.
If you would have a sweet Paste; then take half a Pound of Butter, and rub
it into about a Pound of Flour, with two or three Ounces of double-refined
Sugar powder'd, and make it a Paste, with cold Milk, some Sack and Brandy.
This is a very good one.
You may also make an hot Paste, for minced Pyes, or such like, by taking a
quantity of Flour as you like, and break a Pound or two of Butter into a
large Sauce-pan of Water; and when the Butter is melted, make an hollow in
the midst of the Flour, and scumming off the Butter, throw it, at times,
into the Flour, with some of the boiling hot Water along with it; then,
when you have enough for your use, work it into a stiff Paste, and lay it
before the Fire, cover'd with a Cloth, and cut off such bits as you want,
just when you are going to use them. 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. Rub in some Butter into your Flour, and make it into
a Paste with Water, and when it is moulded, roll it out till it is about
half an Inch thick; then put bits of Butter upon it, about half an Inch
asunder, and fold your Paste together, and then fold it again: then roll it
again till it becomes of the thickness it was before; and then lay bits of
Butter on it, as before directed, and fold it as mention'd above, and roll
it again to the thickness of half an Inch; then put on the rest of your
Butter, and fold it up, and roll it for the last time, doubling it, and
rolling it twice, before you use it. This is very good for Puffs, Puddings,
or Petty-Patees.
As for Meat-Pyes, or Pasties, they require another sort of Paste, which is
made thus. Rub seven Pounds of Butter into a Peck of Flour, but not too
small; then make it into a Paste with Water. It is good for
Venison-Pasties, and such like great Pyes.
To dress a Dish of Fish in the best manner. From the same.
To make one of these grand Dishes, you ought always to have some capital
sort of Fish, for the middle of the Dish; such as a Turbut, a Jowl of fresh
Salmon, a Cod's Head, or a Pike boiled; and this must be adorn'd either
with Flounders, Whitings, Soles, Perch, Smelts, or Gudgeons, or Bourn
Trouts, which are the small River Trouts, or young Salmon-Fry, according as
you can meet with them. This kind of Dish is call'd a Bisque of Fish.