CRUST, Suet, for Pies or Puddings.
Ingredients.—To every lb. of flour allow 5 or 6 oz. of beef suet, ½ 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 ½ to ¾ 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 ¼ lb, will answer very well for children, or where the crust is wanted very plain. Average cost, 5d. per lb.