SC - Help with old recipe (OOP)

[Stefan li Rous]

- -Poster: <Elysant at aol.com>
 
> Mince your suet instead of grating it. :-)  

>Ok, stup...er, new cook question. What exactly do you mean by "mince"? I 
>assume you mean cut up small. How small? What exactly is a "mincer" and what 
>does it look like? I may have seen one without realizing what it was or what 
it was
>for.

Hello Stefan.  

Sorry to confuse you....  I learned about suet puddings in Britain, and  
automatically associated the British term "mince" and "mincer" with suet 
rather than the term that would be more generally known.  

I mean that you'd put the suet through a meat grinder ;-), that silvery metal 
kind of thingy that you clamp to the table, which has a handle to turn as you 
process the meat or suet through it...   or use a grinder attachment for an 
electric mixer.  :-)

The texture isn't too fine.  The suet just looks like a white crumblier 
version of the texture of ground (or minced) beef.

Hope that unconfused things now :-)

Elysant
 
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