Baked Suet Crust

Ingredients

• Equal proportions of sifted flour
• and beef suet
• sprinkling of salt

Method

1. 1

   Shred beef suet very thin; take equal proportions of sifted flour, roll a little suet with a little flour; put it aside as you do it, and continue the process until all the suet and flour are rolled together into flakes; gather them into a heap on the board, sprinkle them with water, using as little as possible, to make the mass into paste; when it is worked into a smooth paste, beat it a little with the rolling pin, and roll out as thin as possible; fold it over to the required thickness, and put it on the pie; bake rather quickly.

2. 2

   This crust should be eaten before quite cold, and, if properly made, will be a very good and light puff paste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 117. The excerpt below is the record exactly as published.

Baked Suet Grust—Ingredients—Equal proportions of sifted flour and beef suet, sprinkling of salt

Cook this with the app: pantry check, scaling, and the assistant.