Home › S › Suet Pudding (to serve with Roast Meat)

Suet Pudding (to serve with Roast Meat)

INGREDIENTS for pudding for 6 persons. -1 lb. of flour, 6 oz. of finelychopped suet, saltspoonful of salt , saltspoonful of pepper, 1/2 pint of water. AVER- AGE COST, 5d.

Chop the suet very finely after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of water.

Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2 to 3 hours. To enrich it, substitute 2 beaten eggs for some of the water, and increase the proportion of suet.

Raised Pie.

Cherry Tartlets.

Open Tart.

Mayonnaise of Salmon Game Pie.

Ratafia Pudding.

Lobster Salad.

Fancy Pastry.

Tomato and Cucumber Salad.

Pigeon Pie.

Meat Pie.

Supper Dishes,

SUET PUDDING.

TIME.-2 to 3 hours.

SEASONABLE at any time.

Note. When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served; these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire. Most children like this accompaniment to roast meat.