Very Superior Suet-Crust from Modern Cookery for Private Families by Eliza Acton
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:...
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Ingredients
- butter, 2 oz.
- suet, 8 oz.
- Richer crust: suet, 16 oz.
- salt, ½ teaspoonful.
- flour, 1½ lb.
- butter, 4 oz.
- salt, 1 small teaspoonful
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