Suet Puddings with Boiled Beef

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

1/2 lb. of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 teaspoonful of Yeatman’s dried yeast ↝ Yeast [Not included in a food category]
pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
cold water to mix ↝ Water, tap [Tap water]

Instructions (2)

Shape this into balls the size of Mandarin oranges, and pop into the pot of simmering silver-side of beef and vegetables, to boil 1/2 hour.
Serve with the vegetables round the beef.

Original Text

Suet Puddings with Boiled Beef. (J. E. 1892.)
½ lb. of beef suet, ½ lb. of flour, ¼ teaspoonful of Yeatman’s
dried yeast, pinch of salt, and cold water to mix.
Shape this into balls the size of Mandarin oranges, and pop
into the pot of simmering silver-side of beef and vegetables, to
boil ½ hour.
Serve with the vegetables round the beef.

Notes

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