Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Paste, Suet, for Boiled Puddings

Chop very finely six ounces of beef suet, freed from skin and sinew, and whilst chopping it keep dredging a little flour over it. Mix with it one pound of flour, and add as much cold water as will make the mixture up into a firm smooth paste. Roll it out, and it is ready for use. If a richer crust be required, a larger proportion of suet may be used, but this is quite good enough for ordinary purposes. Time, ten minutes to prepare. Probable cost, 4d.

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← PASTE, SHORT, FOR TARTS AND FRUIT PIES (another way) (To one pound and a quarter)PASTE, SUET, FOR BOILED PUDDINGS (another way) →