Suet Pastry

Ingredients

• Eight ounces flour
• Four ounces suet
• Half a teaspoonful salt
• Half a teaspoonful baking-powder
• Cold water

Method

1. 1

   Sieve the flour, baking powder, and salt into a basin.

2. 2

   Shred down the suet, and chop it very finely before adding to the other dry ingredients.

3. 3

   Mix these together, and make into a stiff paste with the cold water.

4. 4

   Turn the paste on to a floured board, knead it till free from cracks, then roll it out to the size required.

5. 5

   It should be about half an inch in thickness.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 33. The excerpt below is the record exactly as published.

Eight ounces flour. Few drops of lemon juice. Four ounces butter or lard. Cold water. Sieve the flour into a bowl ; add the lemon juice and the butter broken into pieces the size of a walnut ; add sufficient cold water to make the mixture adhere. Turn on to a floured board, and roll the pastry into a long strip. Fold it in three, and press the edges together. Half turn the pastry, and again roll it into a strip. Fold in three, and repeat this until the pastry has had four rolls, folds, and half- turns. It is then ready for use. Rough puff pastry is suit- able for meat pies, patties, sausage rolls, etc. Note. — If a richer pastry is desired, use six ounces butter to eight ounces flour. Hot- Water Pastry. Eight ounces flour. Half a gill hot water. Two ounces lard. Half a teaspoonful salt. Sieve the flour and salt into a basin. Put the water and lard into a pan, and when boiling pour into the dry ingredi- PASTRY. 83 ents. Mix with a spoon, and when cool enough turn on to a floured board and knead till smooth. Form quickly into the shape required. Suet Eight ounces flour. Four ounces suet. Half a teaspoonful salt. Pastry. Half a teaspoonful baking- powder. Cold water. Sieve the flour, baking-powder, and salt into a basin. Shred down the suet, and chop it very finely before adding to the other dry ingredients. Mix these together, and make into a stiff paste with the cold water. Turn the paste on to a floured board, knead it till free from cracks, then roll it out to the size required. It should be about half an inch in thickness. Fruit Pudding* Suet pastry as above. | One pound fruit. Sugar to sweeten. Prepare the fruit the same as for a fruit tart. Grease a strong basin thoroughly, and line with the pastry, excluding all air from between pastry and basin. Put in half of the prepared fruit, add the sugar, then put in the rest of the fruit, pressing it well down, and having the basin quite full. Trim the pastry, and roll the scraps into a round ; wet the edges of the pastry, and put on the round to form a cover. Scald a pudding-cloth by dipping the centre in boiling water; dredge it with flour, and place it over the pudding, floured side down. Make a fold in the centre to admit of the pudding rising, and tie the cloth firmly on with a string. Gather up the ends of the cloth, and drop the pudding gently into a pan of fast-boiling water. There must be sufficient water to cover the pudding during the whole process of cook- 84 PLAIN COOKERY RECIPES. ing, and it must boil steadily all the time. Time for cooking, two and a half to three hours. To dish the pudding, remove string and cloth. Dish on a deep ashet. Serve hot. Roly-poly* Suet pastry. Jam. Roll the pastry into an oblong-shaped piece. Spread with jam to within one inch of the edge. Wet the edge of the pastry with water, and roll it up carefully, pressing the edges together. Scald and flour a pudding-cloth, and roll the roly-poly in it. Tie firmly at each end, leaving a little room for swelling. Cook by steady boiling for two and a half to three hours. To dish — drain well, then undo the string at each end. Unroll carefully on to a hot dish. Serve hot. Note. — Instead of tying in a cloth and boiling, this pud- ding may be placed on a greased tin and baked in a moderate oven. Time required for baking, about one hour. Syrup Pudding* Suet pastry. Pinch of ground ginger, or a Three tablespoonfuls syrup. little grated lemon rind. Two tablespoonfuls bread crumbs. Mix the syrup, bread crumbs, and seasoning together. Roll the pastry out one-quarter inch in thickness. Cut into rounds of various sizes. Place a small round at the foot of a greased bowl, and place on it a teaspoonful of the mixture. Wet the edge of the round, and place another a size larger on the top. Put on more of the syrup, then another round, and so on till the basin is quite full. Cover with a scalded and floured cloth, and cook by steady boiling for two and a half to three hours. Remove the cloth, and turn out on a hot dish. A little melted syrup may be poured round as a sauce if wished. Serve hot. PASTRY, 85 Flaky Pastry* Three-quarters pound flour. Pinch of salt. Half-pound butter. Cold water

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