1931 Cuban Cookery by Blanche Z de Baralt

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70

4 oz. Sherry wine 1 spoonfuls sugar 3 spoonfuls butter 2 spoonful lard 1 teaspoonful salt Sift flour and form a mound with a well. Into this hole put eggs, sugar,salt,' butter, lard and wine, work all the ingre– dients together unt il they form a smooth paste. Roll out, not too thinly; line a deep pie plate; fill with stewed chicken or pork prepared a~ for corn pie (above) and cover with paste. Bake in moderate oven for 45 minutes.