Flead Crust
From Cassell's dictionary of cookery, 1892
Serves 2
Flead of mutton or lamb makes a lighter pudding than suet.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 524. The excerpt below is the record exactly as published.
Flead Crust. — Mix one pound of flour and seven ounces of flead, finely shred, into a paste — use cold water — and beat it with a rolling-pin untU quite smooth. Eoll out the paste, and put on it two ounces of butter in small bits. Fold over, and roll out for use. Flead of mutton or lamb, if shred fine, and well cleared from skin, makes a lighter pudding than suet. A little salt
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