Allow three quarters of a pound of beef suet for every pound of flour; in this case adding a little salt to the water you mix the flour with. First take the suet, divest it of all loose skin and blood spots, then with a sharp knife shred it in as fine slices as possible, then place it in some place where it will just feel the heat, nothing more (it must not be any thing like melted). While this is softening mix the dough; when mixed roll out in a sheet, the same as for best pastry, then lay on the suet to cover the dough, then fold and roll the same as for best pastry. (See instructions for puff pastry.) This paste will require a few more foldings and rollings than as if made with butter. When it is rolled enough, proceed to cover the pie dish as you would with other pastry; also for patties, mince pies, etc., use and work it off precisely as you would for puff pastry. If you were (after shredding the suet) to beat it soft with the rolling-pin on the board, you could roll out the paste with more ease, and it would not take more than five minutes.
A very fine butter, called "French butter," for making an extra short yet flaky pastry, is made as follows: Take three quarters of a pound of beet suet, a quarter of a pound of good butter, and the yolk of two eggs, and a half teaspoon of salt; remove the skin and blood spots from the suet, place it in a mortar, pound it soft, then add the butter and salt, pound that well in, then add the eggs, work the whole into a smooth mass, then use it in the same quantity and in the same manner as for puff pastry.
This suet crust rolled half an inch thick, and then into cakes with a cutter, say two inches in diameter, then washed with eggs and a few cuts given across the top with a sharp knife, and baked a nice rich brown in a middling hot even, makes a delicious article for the tea-table. It is not as gross as puff paste.
I give here the best method of making a few of the hundred and one articles to be produced with puff and short pastry, etc. The following is the most simple and best method of making short paste.