Journal of the Department of Agriculture, Western Australia, Series 4

Volume 2 Number 6 June, 1961 Article 16

1-1-1961

Suet for winter energy

H M. Gloster

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Recommended Citation Gloster, H M. (1961) " for winter energy," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 2 : No. 6 , Article 16. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16

This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 4 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suet for winter energy

Erratum CORRECTION In the recipe for and kidney in the June issue of the Journal, the words "make a hole in the cloth" should read, "make a hole in the crust”

This article is available in Journal of the Department of Agriculture, Western Australia, Series 4: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 S^uet for Winter C^nern By HELEN M. GLOSTER INTER weather is here again and the housewife will find she needs to provide the Wfamily with more substantial satisfying meals than in summer. Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat. Most fats are expensive. The cheapest Breadcrumbs may be substituted for fat available is suet, which is both part of the flour if desired in most recipes nourishing and wholesome. The solid fat and a little dry mashed potato may be which surrounds the kidney is considered substituted for some of the flour in the the best; it should be fresh and of good paste used in savoury recipes. quality, firm and dry. suet should When self-raising flour is included in be cream coloured or pale yellow while any recipe, its strength may be reduced mutton suet should be white and waxy. by measuring half plain and half self- Beef suet is richer in flavour than mutton raising flour. suet, is easier to digest and is better Suet paste is sometimes formed into absorbed by the digestive system. and cooked in the steam on suet has a delicate flavour. top of a soup or stew. A great variety of dishes, both savoury and sweet, can be made with a simple suet paste as a foundation. I cannot imagine FOUNDATION RECIPE anything more appetising on a cold Ingredients: winter's day than a good steak and kidney 8 oz. plain flour. pudding. It is specially recommended to 2 level teaspoons baking powder; or the farm housewife to serve up to the men 8 oz. S.R. flour, or i plain and i S.R. after a long tiring day at the plough or flour. to the children when they return home i level teaspoon salt. from school on the bus. 4 oz. beef suet. The foundation for these is Water or milk to mix. a simple mixture of flour, suet, salt and water. If baked in the oven little or no Method: baking powder is used, and the result is 1. Remove the skin and connective a very similar to short pastry. The tissue from the suet, shred and chop paste is usually cooked by boiling or finely using a little of the measured flour steaming in which case it is necessary to to prevent suet sticking to the knife. A use self-raising flour or plain flour to pointed chopping knife is best for this which baking powder has been added. purpose. 521 Journal of Agriculture, Vol 2 No 6, 1961 2. Add remainder of flour, sifted with Method: baking powder and salt. 1. Make paste and roll into a circle. 3. Mix in sufficient liquid to make a 2. Place a layer of sliced onion on the soft light elastic dough. Stir with a knife. paste and place pork on this. 4. Turn into the centre of a "proofed" 3. Sprinkle with seasoning then add pudding cloth (or use according to in­ another layer of sliced onion. structions for individual recipe). 4. Fold edges of crust to the top care­ 5. Tie firmly with string leaving room fully, so that filling is entirely enclosed. inside the cloth for expansion of the pudding. 5. Tie in a pudding cloth, boil for two hours. 6. Put into fast toiling water. Keep boiling 1J to 2 hours. Lid should be tight fitting. SAVOURY DUMPLINGS 7. Lift out and drain on a colander, Ingredients: untie the string. 4 oz. self-raising flour. 8. Turn on to a hot plate and serve 2 oz. suet. with hot jam, golden syrup or sweet Bare teaspoon mixed herbs. white sauce, or 1 teaspoon chopped parsley, water to Cut in slices, sprinkle with pepper mix. and serve with corned or . Pour over the cut pudding when serving Method: with a roast. 1. Make dumplings about size of a golf Note.—Puddings may be steamed instead ball. of boiled; they are lighter in texture but 2. Cook in pot of soup or on top of a take much longer to cook. beef stew. Dumplings The paste may be formed into small CHICKEN DUMPLINGS balls and placed on top of a stew or into pea soup half to three quarters of an Ingredients: hour before serving. 4 lb. stewing fowl cut into serving Serve in the soup or with the stew. portions. To Proof the Pudding Cloth 2 level teaspoons salt. i level teaspoon celery salt. 1. Have a strong clean pudding cloth Pepper to taste. of unbleached calico. 2 cups boiling vegetable water or plain 2. Gather corners of the cloth in the water. hand and dip centre of cloth into a sauce­ Suet paste. pan of fast boiling water. 3. Press the lid of the saucepan down Method: on to the cloth and the saucepan and 1. Place chicken pieces in a six-pint draw out the cloth. saucepan, breast pieces on top. 4. Sprinkle with flour while still hot. 2. Add seasoning then boiling vege­ (This is a rough quick method of table water, cover. starching the cloth which blocks the spaces between the threads, preventing 3. Simmer about 3 hours or until flesh water from entering the pudding while is tender. cooking.) 4. When nearly cooked add prepared dumplings. PORK AND ONION 5. Continue cooking half to three- Ingredients: quarters of an hour. Suet paste (6 oz. self-raising flour.) N.B.—Add extra liquid if necessary and 1 large slice lean pork. bring to simmering point before adding 2 or 3 large onions. dumplings. Dumplings are cooked in the Salt, pepper. heat from steam arising from the liquid. Herbs (if liked.) A tight fitting lid is essential. 522 Journal of Agriculture, Vol 2 No 6, 1961 DUMPLINGS IN SYRUP A little self-raising flour or a level tea­ Ingredients: spoon of baking powder may be added to the above recipe. Suet paste. 1 cup water. ROLY POLY PUDDING i cup golden syrup (with a little treacle Ingredients: added if liked.) 1 teaspoon of lemon juice. Foundation paste (8 oz. flour.) Jam or other filling. Method: Method: 1. Prepare suet paste. 1. Make paste and roll to an oblong 2. Put water, syrup and lemon juice on i inch thick. to boil. 2. Spread with jam or other filling to 3. Form dumplings from paste by within 1 inch of edges. rolling in floured palms of hands to form 3. Dampen edges, roll up and press balls about the size of golf ball. edges well together. 4. Drop dumplings into boiling syrup 4. Wrap in greaseproof paper then in and cook for about 45 minutes. Keep a "proofed" cloth allowing for expansion tight fitting lid on saucepan. when cooking. 5. Serve at once with syrup poured 5. Tie ends and put in saucepan of over dumplings. fast boiling water. 6. Boil 1£ to 2 hours. "FITLESS COCK" OR MEALY 7. Serve with sweet white sauce. DUMPLING From Scotland comes this unusual "SPOTTED DOG" recipe. (Otherwise known as "") This is a great favourite with children. Ingredients: 14 teacups finely chopped suet. Ingredients: 2 teacups oatmeal. 8 oz. self-raising flour. 1 onion. 2 tablespoons sugar. 1 egg. 4 oz. shredded suet. Salt and pepper. 2 tablespoons washed currants. Little chopped lemon peel if liked. Method: £ level teaspoon salt. 1. Mix prepared suet and oatmeal. Water to mix. 2. Add chopped onion and seasoning, Method: mix well. 1. Make paste adding currants and 3. Bind together with beaten egg. peel to mixture, shape into a 2 or 4. "Proof" a pudding cloth then turn 3 inches thick. dough on to it. 2. Tie in a proofed cloth as for roly- 5. Form dough into the shape of a poly pudding. ""fitless cock" using the floured hands. 3. Boil or steam. 6. Roll up loosely in cloth and tie 4. Serve hot with sweet white sauce. securely. FRUITY 7. Put into a pan of boiling water and cover. Ingredients: 4 oz. self-raising flour. 8. Boil steadily for at least 2 hours Pinch salt. adding more boiling water as required. 2 oz. beef suet. 9. Remove cloth when dumpling is 2 level tablespoons sugar. cooked and serve on a hot plate. 3 or 4 heaped tablespoons mixed dried N.B.—The mixture could be made into fruit. small dumplings and cooked in a pot of £ level teaspoon mixed spice. .soup. Milk or egg and milk. 523 Journal of Agriculture, Vol 2 No 6, 1961 Method: 14. Lift pudding from saucepan, drain 1. Prepare as for "Spotted Dog" but for a minute or two then remove cloth. turn mixture into a greased basin or jam 15. Make a hole in the centre of cloth tin. and fill up with hot water or hot stock. 2. Cover with greased paper and steam 16. Fold a table napkin around basin for 2 hours. and place on a meat dish before taking to the dinner table. 3. Serve with sweet white sauce. 17. Serve with vegetables.

STEAK AND KIDNEY PUDDING " APPLE PUDDING Ingredients: Ingredients: Foundation suet paste (8 oz. self-raising Suet paste (6 oz. self-raising flour.) flour.) 1 lb. apples, 1 lb. steak (topside.) i cup sugar. 1 or 2 sheep's kidneys (optional.) Squeeze lemon juice or strip of rind. 1 heaped tablespoon plain flour, vege­ 2 cloves. table water (or water.) } cup water. 2 level teaspoons salt. A little powdered cinnamon (if liked.) 1 onion. Pepper. Method: Method: 1. Make in a similar manner to , using sliced apples. 1. Put a large saucepan of water on to 2. Boil 2 to 3 hours. boil. 3. Serve hot with sweet white sauce. 2. Grease the pudding basin and "proof" a pudding cloth. APPLE AND RHUBARB PUDDING 3. Cut steak into half-inch cubes, kidney into fine dice. This is made in a similar manner to 4. Toss the meat in flour, salt, pepper, apple pudding. add chopped onion and mix. Ingredients: 5. Make the suet paste and roll it out 1 lb. apple and rhubarb mixed. into a large round with a diameter to i cup sugar. equal the outer measurement of the basin. k cup water. 6. Cut a wedge from the round of paste A little grated orange rind. (about i to i). This wedge is used for covering the top. From in comes this 7. Line the basin with the main piece ingenious recipe. of paste joining the cut edges along one BEDFORDSHIRE CLANGER side. 8. Fill the basin with meat mixture, Ingredients: add sufficient vegetable water or water to Foundation recipe (8 oz. self-raising cover the meat. flour.) 6 oz. minced stewing steak. 9. Knead up the remaining piece of 1 onion. paste lightly and roll into a round to fit Stock. the top of pudding. Salt, pepper. 10. Cover pudding with paste, sealing Jam. the edges by pressing together. Method: 11. Cover with "proofed" cloth. Tie 1. Make a stiff paste, roll out into an securely leaving room for expansion. oblong. 12. Place into fast boiling water. 2. Cut off a small piece of crust and 13. Keep boiling 3 to 4 hours, re­ put in lengthways down the middle. This plenishing with boiling water if necessary. divides paste in two.

Journal of Agriculture, Vol 2 No 6, 1961 3. Mix steak and minced onion, Method: moisten with stock, season. Put on one 1. Divide chops into serving portions half of paste. and place them in a dish and season 4. Spread the other half with jam. with salt and pepper. 5. Damp the edges, roll up tightly and 2. Slice apples and onions and place roll up in a "proofed" cloth. a layer of each on top of the meat. 6. Leave room for expansion when 3. Sprinkle with sugar. rolling, tie ends securely. 4. Make the suet paste. 7. Put into fast boiling water and boil 5. Half fill the pie dish with boiling at least two hours. vegetable water, just before adding suet 8. The meat course is served first and crust. then the sweet course. 6. Cover with crust and bake in a hot N.B.—This is not recommended as a oven. sample of a well balanced meal. It would 7. Reduce the heat when crust is to say the least be more than satisfying brown and continue baking for 1£ hours. even on the coldest winter's day. Before serving, pour off gravy, skim, add , then return to pie dish. If COLLEGE PUDDING dehydrated soup is used, it should go into the pie before being covered with paste. Ingredients: N.B.—Gravy may be thickened, if pre­ 4 oz. self-raising flour. ferred. 4 oz. breadcrumbs. 3 oz. suet. PLUM PUDDLNG OR CHRISTMAS Rind 1 lemon. PUDDING 3 oz. raw sugar. Ingredients: Level teaspoon mixed spice. 1£ lb. finely chopped suet. 1 egg. i cup hot milk. 1 lb. eggs (weighed in the shell.) 3 tablespoons currants. 1 lb. dried plums. 1 lb. mixed peel. Method: 1 lb. raisins. 1. Chop suet, using some of measured 1 lb. sultanas. flour. 1 lb. currants. 2. Add all dry ingredients, mix well 1 lb. flour. together. 1 lb. sugar. 1 lb. brown breadcrumbs. 3. Make well in centre, gradually add 1 heaped teaspoon mixed spice, beaten egg and hot milk. Beat together i nutmeg grated. for a few minutes. 2 teaspoons salt. 4. Half fill small greased tins and bake k pint new milk. in a moderate oven until well risen and Juice of one lemon. firm to the touch—about half an hour. 1 large wineglass brandy. Turn out and serve with . Method: 1. Stone and halve the plums, cut, peel into long strips. Ingredients: 2. Mix dry ingredients. 2 lb. neck chops (lamb or mutton.) 3. Moisten with eggs beaten to a froth, 2 lb. apples. and milk, lemon juice and brandy. 1 lb. onions. 1 tablespoon of mushroom ketchup or 4. Stand at least 12 hours in a cool dehydrated mushroom soup. place, then turn into greased moulds. | cup vegetable water (boiling.) 5. Boil for eight hours. Sugar. 6. Boil a further two hours before Salt. serving. Pepper. This recipe will make three puddings of Suet pastry (6oz. flour.) three pounds each. 525 Journal of Agriculture, Vol 2 No 6, 1961 What's the good of water... unless you've got it where you want it ?

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Pleas, mention th. "Journal of Agriculture of W.A.," when writing to advertisers Journal of Agriculture, Vol 2 No 6, 1961