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Suet Crust for Meat Puddings

  • 8 ounces flour
  • 5 ounces beef suet
  • Salt
Remove all the skin from the suet and chop finely. Mix with the flour and add a moderate amount of salt. Mix completely. Gradually add a moderate amount of cold water and make into a paste. Flour the paste board and place the paste on it. Roll out to the thickness of 1/4 inch. This is then ready for use.
Submitted by Tess M Sep 24, 2009
15 min 30 min 45 min

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