Kentish Suet Pudding

boiled 2 hours.


  • Flour, 1½ lb.
  • suet, ½ lb.
  • salt ½ teaspoonful
  • half as much pepper
  • 1 egg
  • little milk or water


To a pound and a quarter of flour add half a pound of finely minced beef-suet,* half a teaspoonful of salt, and a quarter one of pepper; mix these into a smooth paste with one well-beaten egg, and a little cold milk or water; make it into the shape of a paste-roller, fold a floured cloth round it, tie the ends tightly, and boil it for two hours. In Kentish farm-houses, and at very plain family dinners, this pudding is usually sent to table with boiled beef, and is sometimes cooked with it also. It is very good sliced and broiled, or browned in a Dutch oven, after having become quite cold.

* A very common fault with bad and careless cooks is, that of using for paste and puddings suet coarsely chopped, which is, to many eaters, distasteful to the last degree.