SC - Processing Suet - was: Art/Sci results

[snowfire at mail.snet.net]

- -Poster: Elysant <Snowfire at mail.snet.net>
 
>If the nineteenth-century instructions for various plum-pudding-type
>items are any guide, I get the impression that the suet, which comes
>interleafed (is that a word? it should be) with some rather tough
>membranous tissue, should be chilled, or even partially frozen, and then
>grated on a box grater, which removes most, but not all, of the
>membranes. 


When I was taught how to make suet puddings in Britain, we used to mince the 
suet before using it, or buy it already minced.  I dont suppose mincing is 
period though is it?

Elysant

 
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