[Sca-cooks] Lard and making piecrusts

[Patricia Dunham]

If these are animal-based, REAL suet, the stuff may also be usable in traditional mince-meat recipes — traditional = contains MEAT meat! Like FarmGrandma’s recipe. She was of Scottish extraction (Mac/Gregor) and used beef, or venison (by preference).

chimney


> On Nov 27, 2016, at 8:51 AM, Aruvqan <aruvqan at gmail.com> wrote:
> 
> I just ordered 2 8 oz boxes of Atora brand suet for making a bread pudding for Thanksgiving, and have just over a box and a half left to mess with. Don't think I would make pie crusts with it, I was figuring on more different puddings, I am working on picking out a plum pudding recipe [which will let me mess with my new pudding cloth]
> 
> 
> On 11/27/2016 10:27 AM, Johnna Holloway wrote:
>> Here's an  article on making pie crusts with lard. It endorses Tenderflake which is a Canadian product.
>> 
>> http://tinyurl.com/z2brkaf
>> 
>> Johnna
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