e/Huff paste

Information
has gloss	eng: Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible, However the shell became soaked with the meat juices and was often eaten by house servants after the meal had concluded.
lexicalization	eng: huff paste
instance of	(noun) a flour mixture stiff enough to knead or roll dough