11 crust suet Recipes

original recipe, boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., modern adaptation, beef round or leftover roast, suet, apples, raisins or currants, white sugar, brown sugar, pepper, salt, cinnamon, nutmeg, brandy, cider or apple juice, double recipe for pie crust, butter (optional)

whole meal bread, crusts removed, hot vegetable stock or 300 ml ham stock, onions, peeled and finely chopped, smoked lardons or 200 g smoked bacon, cut into small pieces, chopped fresh parsley, chopped fresh sage, chopped fresh rosemary, chopped fresh thyme, eggs, beaten, shredded vegetable suet or 3 oz melted butter, salt, black pepper

short crust pastry, egg white , beaten until liquid, boned breast of chicken , pigeon or wild duck and/or saddle of hare or rabbit, minced beef, shredded suet, salt and freshly ground black pepper, hard boiled egg yolks, crumbled, spice mixture made of 1/4 tsp each ground cinnamon and mace and a pinch ground cloves, stone cooking dates, chopped, currants, stoned prunes, soaked and drained, beef stock, rice flour or corn flour

lean ground beef, cooked, suet, ground, sugar, tart apples (parer,cored and chopped), muscat raisins (blond), currants, sultana raisin (dark ), citron, chopped, orange rind, chopped, salt, cinnamon, allspice, mace, boiled cider (about), brandy, pastry for double-crust pie

lamb kidneys, suet crust, boneless round steak, cut into 1/2-inch cubes, all-purpose flour, salt, pepper, onion, finely chopped, water

ground lean pork, lean ground veal or 1/2 lb lamb, suet, fresh breadcrumb , made from 3 slices of white bread,including crust, seasoning salt, lemon pepper, black pepper, cayenne pepper, grated nutmeg, mace, dried thyme, dried marjoram, dried sage, onion powder, grated lemon , rind of, egg, prepared hog casing (can tsp get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

ground suet or shortening, brown sugar, crumbled bread with crust removed, all-purpose flour, baking soda, salt , cinnamon & nutmeg, golden raisins, currants, seedless raisins, mixed candied peel, sliced cherries, eggs, beaten, dark molasses, brandy (or milk), grated rind & juice of 1 orange, lemon juice, mixed berry jam, chopped english walnuts, sauce for plum pudding, egg yolk, powdered sugar, rum or brandy, egg white, cream