Crust, Flead
INGREDIENTS.-To every lb. of flour allow 1/24 lb. of flead, 1/2 pint of water, 1/21 saltspoonful of salt. AVERAGE COST, 5d. per lb.
Clear the flead from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it may also be very much enriched by adding more flead to the same proportion of flour.
Crust, Suet (for Pies or Puddings).
INGREDIENTS.-To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.
AVERAGE COST, 4d. per lb.
Free the suet from skin and shreds, chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from tolb. of suet to ever every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter.
It should then be laid on the paste in small pre pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 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.