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Baked Suet Pudding
Accompaniments
Historic

Dough of flour, suet milk and seasonings, baked under a roast. A form of Under Roast Pudding


Original Receipt in Francatelli 1852;

No. 58. Baked Suet Pudding.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.




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