Suet Paste

Ingredients

• ½ lb. flour
• 2 oz. suet
• about ¼ gill of water
• ½ teaspoonful salt

Method

1. 1

   Mince suet finely, mix with flour and salt until crumbly.

2. 2

   Add water to form a stiff paste, roll out to desired thickness.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 50. The excerpt below is the record exactly as published.

teaspoonful salt ; 1 pinch pepper. Roll out the crust to a neat square ; break the fish into small pieces, removing the bones. Mix it with the boiled rice, parsley, dripping, salt and pepper. Place this mixture in the centre of the square of paste ; wet the edges of the paste ; fold it in from the corners like an envelope, bringing one comer over the other. Brush the whole over with a little milk, and bake in a quick oven for half an hour. The pie may be made richer by mixing a raw egg with the other ingredients before placing them on the paste. Beefsteak Pie. — Required: Flaky or short crust; lb. lean meat ; 1 oz. flour ; 1 *4 gills water ; 1 table- spoonful ketchup; teaspoonful salt; % teaspoonful pepper. Cut the meat into very thin pieces ; mix the flour, pepper and salt on a plate ; dip each piece into this mixture. Roll them up lightly ; place them in a small pie dish ; add the water and the ketchup ; wet the edge of the dish. Place the pastry over the pie; cut it off close to the pie dish ; remove it, and from the pieces cut oiT, cut some strips. Lay these along the wet edge of the dish ; wet the top of them with cold water ; lay on them the large piece of pastry ; press down the edge. Make a hole in the centre to allow a hurtful steam, caused by the meat cooking inside, to escape ; roll out the scraps of paste left over, and cut out a fringe. Roll this up and place in the hole ; brush over the paste with a little milk ; place in a hot part of the oven for five minutes, then PASTRY. 107 bake in a cooler part for three-quarters of an hour to an hour. Sheep’s Head Pie. — Required : Short crust; 1 sheep’s head; Y lb. bacon ; an egg; 1 teaspoonful finely chopped parsley ; Yz pint pot liquor ; Y tea' spoonful salt ; Y teaspoonful pepper. Soak the head all night in salt and water ; wash thoroughly in warm water, removing the soft bones from the nostrils. Boil with sufficient water to cover it, till it is quite tender (about three hours). Place the egg in hot water, boil for ten minutes ; plunge the egg in cold water. Remove the shell and cut up into small pieces. Cut the meat, gristle, and bacon into small pieces, and put them, with the egg, parsley, pepper, salt, and half a pint of the liquor the head has been boiled in, into a pie dish ; cover with paste as in last recipe, and bake as directed. Generally eaten cold. Use the rest of the liquor for soup. Sausage Rolls. — Required: Short paste (the quantities given at page 103); 2 oz. scraps of meat; Y teaspoonful salt ; Y teaspoonful pepper. Cut the paste into four oblong squares; chop the meat, mix it with the salt and pepper. Divide it into four; place one portion on each square. Wet the edges of the squares ; fold one side of the paste over the meat, then the other side ; press down and mark with the back of a knife at the two ends and along the top. Place on a greased baking tin and bake in the oven for about half an hour. Oatmeal Pie Crust. — Required : lb. oatmeal; about 1 gill hot water ; x pinch salt. Stir the ingredients well together ; roll out on a board to the thickness required. Fill the pie dish with cooked meat and vegetables, adding a little io8 PASTRY. flavouring and a little water or stock. Cover with the brake fnrroh ‘I ^ with milk i Place “ the oven and cooked b°Ut a qUarter of an hour tin the crust is Suet Paste — Required: % lb. flour: 2 oz. suet • about *4 gill of water

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