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SUET PASTRY, RICH (for Meat Pies, etc)

If the following directions are attended to, suet may be used instead of butter for making puff-paste for meat pies which are to be served hot. If they are to be eaten when cold, butter had better be used. The difference in the expense between suet and good butter is considerable, and bad butter will spoil anything. Take some dry veal or beef-kidney suet. Free it entirely from skin and fibre, chop it small, then pound it in a mortar, and whilst pounding keep adding a tea-spoonful of salad-oil till the suet looks like butter. If oil is not at hand, fresh butter may be used instead. Two ounces will be sufficient for half a pound of suet. Proceed according to the directions given for puff-paste (see PASTE, PUFF, OR FEUILLETAGE). Suet, 10d. per pound.