If properly made, it will be light and flaky, and the suet imperceptible.
Add to it the suet, sugar, and currants, which should be well washed and dried.
Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.
Lay a paste of suet in a bason, put in the rolled steaks, cover the bason with a paste, and pinch the edges to keep in the gravy.
Shred half a pound ...