SUET CRUST, for Pies or Puddings

Ingredients

• To every lb. of flour
• 5-6 oz beef suet
• 1/2 pint water

Instructions

1. Free the suet from skin and shreds;
2. chop it extremely fine, and rub it well into the flour;
3. work the whole to a smooth paste with the above proportion of water;
4. roll it out, and it is ready for use.
5. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour.
6. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter.
7. 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.
8. oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.