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 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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