Label
All
0
Clear all filters

Suet Crusts

Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Suet Crusts most commonly used for meat pies; made by combining equal amounts of flour and shredded suet with a little salt, adding cold water slowly until a firm dough is formed, which is then rolled out on a floured surface

Part of

Spotted a problem? Let us know!