Medium Puff-Paste
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Ingredients
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To every lb. of flour allow 8 oz. of butter, 4 oz. of lard, not quite 1/2 pint of water.

Method
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This paste may be made by the directions in the preceding recipe, only using less butter and substituting lard for a portion of it. Mix the flour to a smooth paste with not quite 1/2 pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter. Keep the rolling-pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use.

Source: Mrs Beeton's Book of Household Management (1861)
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