Suet—Miss Kelman's Recipe to Clarify it. (Penrose. 1881.)
(Suet done so will keep; it also makes it much more delicate.)
Take 5 or 6 lbs. of fresh beef suet, chop it fine and put the
pieces in a saucepan (or stewpan) with as much cold water as
will cover them. Add a little salt, boil and skim it carefully
and stir frequently with an iron spoon, squeezing the suet
occasionally against the sides of the pan.
To simmer from 5 hours to a whole day, till it ceases to boil
and till all waste pieces of suet have sunk to the bottom of
the pan.
Put it aside to cool for 15 minutes, then squeeze, and strain it
into a basin or crock kept on purpose for it.