Mrs Beetons Baking Recipes Revisited
Suet Crust, for Pies or Puddings
To 450g (1lb) of Flour allow:
285ml (½ pint) Water (approx)
150-170g (5-6oz) Beef Suet
Remove any skin and shreds from the suet.
Chop it extremely finely and rub well into the flour.
Work into a smooth paste with the water.
Roll it out and it is then ready for use.
This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 225-340g (8-12oz). of suet to 450g (1lb) of flour.
Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter.
It should then be laid on the paste in small pieces, the same as for puff crust and will be found exceedingly nice for hot tarts. 150g (5oz) of suet to 450g (1lb) of flour will make a very good crust and even 110g (4oz) will answer very well for children, or where the crust is wanted very plain.
SUET CRUST for Pies or Puddings
1215. INGREDIENTS - To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.
Mode - Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.
Average cost, 5d. per lb.
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