Good Cruſt for Puddings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Crust
Filling
For Apple Pudding
For Pigeons
Instructions (8)
  1. Make a good crust with suet and flour, mixing it up with cold water.
  2. Season the crust with a little salt, and make a pretty stiff crust.
  3. Use about two pounds of suet to a quarter of a peck of flour.
  4. Let your steaks be either beef or mutton, well seasoned with pepper and salt.
  5. Make it up as you do an apple-pudding.
  6. Tie it in a cloth.
  7. Put it into boiling water.
  8. If it be a large pudding, it will take five hours; if a small one three hours.
Original Text
MAKE a good cruſt, with ſuet three fine with flour, and mix it up with cold water; ſeaſon it with a little ſalt, and make a pretty ſtiff cruſt, about two pounds of ſuet, to a quarter of a peck of flour. Let your ſteaks be either beef or mutton, well ſeaſoned with pepper and ſalt, make it up as you do an apple-pudding, tie it in a cloth, and put it into the water boiling. If it be a large pudding, it will take five hours; if a ſmall one three hours. This is the beſt cruſt for an apple pudding. Pigeons eat well this way.
Notes
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