Put three pounds of best flour upon your pastry slab, make a hole in the
centre, in which put an ounce of salt, two pounds of fresh butter, six
eggs, and sufficient water to form it into a rather stiffish paste (it
will require about half a pint), mix well together, drawing in the flour
by degrees; when well mixed, roll out four times as for puff paste, let
remain half an hour and it is ready for use where directed.