Very Superior Suet-Crust

Preparation info
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By Eliza Acton

Published 1845

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    Good short crust

  • flour, 1 lb.
  • suet, 8 oz.
  • butter, 2


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 may 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