1 lb. Flour--2d.
10 oz. Beef Suet
1/2 pint Water--3d.
Total Cost--5d.
Sift the flour into a basin, and make it into a firm paste with the
water. Free the suet from skin, and put it twice through a sausage
machine. Roll the paste out, and put half over it in very tiny pieces;
sprinkle with flour and fold into three. Double the ends over till they
meet, roll out again, and put on the rest of the suet and proceed as
before. It is then ready for use, but is much improved by standing for
an hour in a cold place. This is a very wholesome pastry, and
particularly nice for meat pies. If it is properly made, it ought to
rise like the best puff pastry; it is an easy crust to make in hot
weather, when the puff crusts made with butter are troublesome.
Source:
The Art of Living in Australia
