Cassell's dictionary of cookery

Shred finely seven ounces of good kidney suet. Put this into a bowl, and mix with it half a tea-spoonful of salt, two table-spoonfuls of sugar, half a nutmeg grated, half a teaspoonful of thin lemon-rind chopped small, four ounces of fiour, and three ounces of breadcrumbs. Mix the dry ingredients thoroughly. Whisk two fresh eggs till they are light and frothy, add gradually a quarter of a pint of milk, and stir the liquor into the pudding. Let it stand half an hour. Put it in one lump into a well-floured cloth, plunge it into boiling water, and boil quickly until done enough. Serve with sweet or wine sauce. Time to boil, three hours. Probable cost, lOd. Sufficient for four or five persons. Suet Pudding, Fruit {see Fruit Suet Pudding) . Suet Pudding, Plain.— An excellent jilain suet pudding may be made by following the instructions already given for making suet dumplings, then boiling the preparation whole instead of dividing it into dumplings. A pudding thus made will be excellent if served with the joint, and with plenty of gravy ; or it may be sent to table separately, having had a jar of jam emptied upon it at the last moment. Time to boil the pudding, one hour and a half. Probable cost, 6d. to 8d. Sufficient for six or seven persons. Suet Pudding, Plain (served with sugar and lemon-juice). — Rub two ounces of finely shred suet into a pound of flour. Add half a tea-spoonful of salt, and just before the water or milk is added mix in two tea-spoonfuls of baking powder. Add water to make a tolerably light paste ; then put the pudding in a floured cloth, and boil it till done enough. This pudding is also very good with gravy. Time to boil, one hour. Probable cost, od. Sufficient for four or five persons. , Suet, to Clarify for Frying.— Chop the suet roughly, free it from skin and fibre, and melt it in a Dutch oven before a clear fire. Pour the fat off frequently as it melts, for fear it should burn ; or put the minced suet into a saucepan with plenty of boiling water, and keep it boiling until it is dissolved. Pour the liquor into a basin, and when it is cold take the cake of fat from the top. Melt it again, strain it through muslin, keep back the sediment, and the fat will be fit for use. Clarified suet is excellent for making plain pastry, and also for basting and frying purposes. Suet, to Keep for Months.- Take firm but perfectly sweet suet. Free it entirely from skin and fibre, and put it in a saucepan over a very gentle fire. Let it melt gradually. Pour it into a pan of cold water. When it is cold and SUF ( 939 ) SUG hard, wipe it dry with a soft cloth, wrap it in paper, put it in a linen bag, and hang it in a cool dry place. Scrape it when it is wanted for nse. Fresh suet will keep for several days if it is chopped fine with all the veiny pieces removed, then put into a jar entirely covered with Hour, and kept in a cool place.