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.