To preserve Suet a twelvemonth

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Preserving Suet
Instructions (5)
  1. As soon as it comes in, choose the firmest part, and pick free from skin and veins.
  2. In a very nice saucepan, set it at some distance from the fire, that it may melt without frying, or it will taste.
  3. When melted, pour it into a pan of cold water.
  4. When in a hard cake, wipe it very dry: fold it in fine paper, and then in a linen bag, and keep in a dry, but not hot place.
  5. When used, scrape it fine; and it will make a fine crust, either with or without butter.
Original Text
To preserve Suet a twelvemonth. As soon as it comes in, choose the firmest part, and pick free from skin and veins. In a very nice saucepan, set it at some distance from the fire, that it may melt without frying, or it will taste. When melted, pour it into a pan of cold water. When in a hard cake, wipe it very dry: fold it in fine paper, and then in a linen bag, and keep in a dry, but not hot place. When used, scrape it fine; and it will make a fine crust, either with or without butter.
Notes
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