Another Good Short Crust

Name: Another Good Short Crust
Cuisine: England
Ingredients: To every lb. of flour; 8 oz butter; the yolks of 2 eggs; 2 oz sifted sugar, about 1/4 pint of milk

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

To every lb. of flour
8 oz butter
the yolks of 2 eggs
2 oz sifted sugar, about 1/4 pint of milk

Instructions

Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of eggs well beaten, and the milk.
The proportion of the latter ingredient must be judged of by the size of the eggs: if these are large, so much will not be required, and more if the eggs are smaller.