Put three pounds of the best flour upon your pastry slab, make a hole in
the centre, in which put a pound of butter, half an ounce of salt, and
the yolks of six eggs; the butter must not be too firm, add half a pint
of water, squeeze all well together with your hand, mixing the flour in
by degrees, tearing well to pieces with the right hand, holding it with
the left until it forms a smooth but stiffish paste, but if so stiff
that you cannot work it without cracking, press out flat with your hand,
sprinkle water upon it, fold over, press out again, proceeding in like
manner until you have obtained the consistency required; you must also
be careful not to make it too soft, as in either case you would not be
able to use it. This paste must not be too much worked after it is mixed
or it would become greasy; more care must be exercised in summer than in
winter in this respect, it is used for raised pies either hot or cold.