Suet-Crust, for Meat or Fruit Puddings


  • Flour, 2 lbs.
  • suet, 12 oz.
  • salt, 1 teaspoonful
  • water, 1 pint.


Clear off the skin from some fresh beef kidney-suet, hold it firmly with a fork, and with a sharp knife slice it thin, free it entirely from fibre, and mince it very fine: six ounces thus prepared will be found quite sufficient for a pound of flour. Mix them well together, add half a teaspoonful of salt for meat puddings, and a third as much for fruit ones, and sufficient cold water to make the whole into a very firm paste; work it smooth, and roll it out of equal thickness when it is used. The weight of suet should be taken after it is minced. This crust is so much lighter, and more wholesome than that which is made with butter, that we cannot refrain from recommending it in preference to our readers. Some cooks merely slice the suet in thin shavings, mix it with the flour, and beat the crust with a paste-roller, until the flour and suet are perfectly incorporated; but it is better minced.