SC - Art/Sci results

[Melcnewton]

The few times I've done this is by rendering out. In other words, you fry
the suet until it's small hard lumps, then throw away (or feed to the dog,
your choice) the lumps and save the melted fat. Put the fat in the
refrigerator to harden. Either chop into bits (which it calls for in my
Cambridge pudding recipe) or remelt if needed.
Beatrix of Tanet
Oakheart, Calontir
- -----Original Message-----
From: Browning, Susan W. <bsusan at corp.earthlink.net>
To: 'sca-cooks at Ansteorra.ORG' <sca-cooks at Ansteorra.ORG>
Date: Monday, June 14, 1999 6:01 PM
Subject: RE: SC - Art/Sci results


>
>
>>put in a great store of Beef suet well beaten, and small shred,
>
>I have been wondering about how one processes beef suet.  The suet I have
>seen usually has some meat still attached.  Do you just cut the meat off
and
>chop it?  Do you ever cook it some way?
>
>Just curious
>
>Eleanor d'Aubrecicourt
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