It may take a little more flour; the rivels should be dry enough to allow of being rubbed fine.
When the milk commences to boil drop the rivels in by handfuls, slowly, stirring constantly.
Mix or crumb the ingredients well together with the hands to form small lumps, or rivels.
Line pie-tins with a rich pastry crust and strew the rivels thickly over and bake in a quick oven.
Mix or crumb the above ingredients together with the hands to form small lumps or rivels.
Strew the rivels into a prepared pastry shell and bake in a hot oven (400-f) for 30 minutes.