Hot Butter Paste

Robert May The Accomplish Cook;  London, England, 1685

Take 2 cups flour, place on pastry board and make a well in the center. Melt in a pan a good quarter pound of butter with ½ cup water and a ½ teaspoon salt. Bring to a boil and pour into the center of the flour, mixing with a wooden spoon. As it comes together it will form firm dough. You must knead it well then it roll into a ball and placein a clean dry towel and twist. Set aside in a warm place for about ½ hour. The paste must be kept warm so the butter does not harden. This will make an edible paste for a meat pasty.