Suet Paste for Pudding and Crust from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take three quarters of a pound of chopped beef suet, weighing it after it is chopped, and mix with it a pinch of salt and a pound of fine flour into a paste with half a pint of water and the juice ...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- salt
- beef suet
- paste
- fine flour
- lemon
- water
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