Suet Paste
Ingredients
Directions
In a bowl, combine the chopped suet, flour, and salt, then stir the ingredients together.
Add the cold water and mix until a paste forms.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Suet
- Provides fat that keeps the paste rich and tender as it cooks.
- Flour
- Forms the structure that holds the paste together.
- Cold water
- Binds the flour and suet into a cohesive paste without warming the fat.
The step that matters
Adding the cold water. Cold water keeps the suet firm so it does not melt into the flour. Small pieces of solid fat stay distinct, which helps the finished paste stay tender rather than greasy or dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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