To clarify Suet to fry with (No. 84)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

beef or mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
Hog’s lard

for other uses

puddings; see Nos. 551 and 554 ↝ Banana pudding [Pudding]
soup, No. 229 ↝ Soup, mulligatawany [Soups, broth-based]

Instructions (6)

Cut beef or mutton suet into thin slices, pick out all the veins and skins, &c.
Put it into a thick and well-tinned sauce-pan, and set it over a very slow stove, or in an oven, till it is melted.
Do not hurry it; if not done very slowly it will acquire a burnt taste, which you cannot get rid of.
Strain it through a hair-sieve into a clean brown pan.
When quite cold, tie a paper over it, and keep it for use.

Hog's lard

Hog’s lard is prepared in the same way.

Original Text

To clarify Suet to fry with.—(No. 84.)

Cut beef or mutton suet into thin slices, pick out all the veins and skins, &c., put it into a thick and well-tinned sauce-pan, and set it over a very slow stove, or in an oven, till it is melted; you must not hurry it; if not done very slowly it will acquire a burnt taste, which you cannot get rid of; then strain it through a hair-sieve into a clean brown[148] pan: when quite cold, tie a paper over it, and keep it for use. Hog’s lard is prepared in the same way.

Obs.—The waste occasioned by the present absurd fashion of over-feeding cattle till the fat is nearly equal to the lean, may, by good management, be in some measure prevented, by cutting off the superfluous part, and preparing it as above, or by making it into puddings; see Nos. 551 and 554, or soup, No. 229.

Notes

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