Sift half a lb. of flour into a basin, add a pinch of salt, and a squeeze of lemon juice. Mix into a damp dough with half a cup of cold water. Knead on a floured board until it does not stick to the fingers; roll out into a thin strip; take ½ lb. of firm lard or butter, divide into three portions; put one-third all over the pastry in small pieces. Sprinkle with flour; fold pastry in three – top end down first; turn open ends towards you, secure ends, and roll out in one direction from you. Put on the two other portions of lard in the same way; fold the pastry the fourth time without lard, and roll out to size required. Bake in a quick oven.
Sift half a lb. of flour into a