Paste

 

Ingredients

• 1 lb. flour
• Butter
• 6 lb. of beef suet
• Olive oil
• Salt
• Water

Directions

Prepare Beef Suet

1. Render the beef suet.
2. Strain the beef suet thought a hair sieve into a clean pan.
3. Add a bottle of olive oil.
4. Stir it well and put it into tightly covered jars stored in a cool place. Each jar should contain 3 lbs. of beef suet. No more than 2 jars should be prepared at a time for family use.

Paste

1. Dry and sift flour into a pan.
2. If necessary, wash the butter and work the water out.
3. Add 3/4 lb. of prepared suet, being careful to work it as little as possible.
4. Add salt to taste.
5. Moisten with cold water.
6. Transfer the paste to a flour paste board, which must be very clean.
7. Roll the paste away from you as quickly as possible.
8. Add 1/4 lb. of the suet in thin slices dusted with flour, between each rolling. The thinner it is rolled, the lighter the paste.
9. Place in pie plates or pudding.

Paste for Meat Pies

1. Sift 1 lb. of flour into a pan.
2. Make a hole in the middle of the flour.
3. Place 3/4 lb. of suet (not prepared - but with the skin stripped off) into the hole.
4. Pour a 1/2 pint of boiling water over it.
5. Sprinkle with flour.
6. Let stand for 1 hour to become cold.
7. Add a little salt.
8. Stir with a knife.
9. Turning it out on the board and dust well with flour.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 8, 2021