'Paste' is an old word for pastry, too. It makes old recipes rather odd sounding [1]: > make six or eight ounces of paste as No. 319, roll it to the thickness

'Paste' is an old word for pastry, too. It makes old recipes rather odd sounding [1]: > make six or eight ounces of paste as No. 319, roll it to the thickness of a quarter of an inch, or a little more, put pudding-cloth in a basin, sprinkle some flour over it, lay in your paste, and then the meat, together with a few pieces of fat; when full put in three wineglasses of water; turn the paste over the meat, so as not to form a lump, but well closed; then tie the cloth And who could resist paste pudding [2]? [1] http://www.foodsofengland.co.uk/beefpudding.htm http://www.foodsofengland.co.uk/beefpudding.htm [2] http://www.foodsofengland.co.uk/pastepudding.htm http://www.foodsofengland.co.uk/pastepudding.htm