[Sca-cooks] Table Fat, was Pie dough

[Johnna Holloway]

Or it could be rarely beef fat too.

The fine lumps of sweet beef fat or suet which adhere to the roast are  
used in roasting to give flavor, but most of the fat melts away and is  
not served at the table. Beef suet is occasionally used in cooking,  
but rendered beef fat is rarely used as a table fat in this country,  
although in Europe it is often eaten on bread in the place of butter.  
Beef suet has a rather pronounced flavor and a comparatively high  
melting point. These are probably the reasons why it is not more  
commonly used as a table fat.

The complete housekeeper by Emily Holt 1917 edition with wartime  
hints. orig pub: 1903.

Johnna