Clarified Beef Suet for Pastry

Ingredients

• as much good, pale yellow, fresh suet from a sirloin of beef
• a large sauce-pan or stew-pan on the fire, and fill it nearly full of water

Method

1. 1

   Cut the suet into pieces.

2. 2

   Boil the water and add the fat.

3. 3

   Allow it to melt, letting impurities sink.

4. 4

   Once melted, remove from heat and let cool.

5. 5

   The clarified fat will congeal on the surface.

6. 6

   Remove it, drain water, melt again, and strain through muslin into a bowl.

7. 7

   It will solidify into a firm, pale yellow cake.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 148. The excerpt below is the record exactly as published.

clarified beef suet for all ordinary pastry. Proceed in this way : procure as much good, pale yellow, fresh suet from a sirloin of beef (that surrounding the kidney is the best), and cut it into pieces. Place a large sauce-pan or stew-pan on the fire, and fill it nearly full of water

Cook this with the app: pantry check, scaling, and the assistant.