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| What You Need: |
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½ pound suet crust pastry
Parsley, potatoes, turnips and carrots to accompany
¾ pound lean bacon
2 teaspoons sage
1 large onion
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| How To Cook: |
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1. Make the suet pastry, using just enough water to moisten, and roll it out fairly thinly into an oblong.
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2. Put the bacon rashers on the pastry and sprinkle with chopped onion and sage.
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3. Roll up, tie in a pudding cloth and boil for about 2 hours.
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4. Serve very hot, sprinkled with chopped parsley, and accompanied by potatoes, carrots and turnips or other vegetables, as preferred.
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