Very Superior Suet-Crust

Ingredients

• a pound of flour
• eight ounces of suet
• two ounces of butter
• a small teaspoonful of salt

Method

1. 1

   Strip the skin from the suet, chop it, and pound it smooth with a small quantity of lard, oil, or butter.

2. 2

   Use it for crust in the same way as butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 314. The excerpt below is the record exactly as published.

ERY SUPERIOR SUET- CRUST. Strip the skin entirely from some fresh veal or beef kidney-suet ; chop, and then put it into the mortar, with a small quantity of pure- flavoured lard, oil, or butter, and pound it perfectly smooth : it mav then be used for crust in the same way that butter is, in making puff-paste, and in this form will be found a most excellent substitute for it, for hot pies or tarts. It is not quite so good for those which are to be served cold. Eight ounces of suet pounded with two of butter, and worked with the fingers into a pound of flour, will make an exceedingly good short crust ; but for a very rich one the pro- portion must be increased. Good short crust : flour, 1 lb. ; suet, 8 oz. ; butter, 2 oz. ; salt, \ teaspoonful. Richer crust : suet, 16 oz. ; butter, 4 oz. ; flour, 1| lb. • salt, 1 small teaspoonful C3AP. XVlII.j PASTRY, 849 VERY RICH SHORT CRUST FOR TARTS, Break lightly, with the least possible handling, six ounces of butter into eight of Hour ; add a dessertspoonful of pounded sugar, and two or three of water ; roll the paste, for several minutes, to blend the ingredients well, folding it together like puff-crust, and touch it as little as possible. Flour, 8 oz. ; butter, 6 oz. ; pounded sugar, 1 dessertspoonful , water, 1 to 2 spoonsful. EXCELLENT SHORT CRUST FOR SWEET PASTRY. Crumble down very lightly half a pound of butter into a pound of flour, breaking it quite small. Mix well. with these a slight pinch of salt and two ounces of sifted sugar, and add sufficient milk to make them up into a very smooth and somewhat firm paste. Bake this slowly, and keep it pale. It will be found an admirable crust if well made and lightly handled, and will answer for many dishes much better than puff-paste. It will rise in the oven too, and be extremely light. Ten ounces of butter

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