Suet Puddings Subsistence Food
November/December 1973
By Bill Johnston
Suet Mix For Puddings
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Suet—the hard fat around beef kidneys is bird food to most Americans. In England, however, it's well thought of as enrichment for the meat puddings which the British enjoy with their solid winter meals.
You can buy kidneys, with the fat on, at a frozen-food locker plant for almost nothing . . . or from most meat markets at a somewhat higher price. Be sure to tell the butcher you want the organs for puddings, or he may sell you refugees from his garbage can.
The suet you cook with should be fresh and free from membranes. Remove the stringy tissues as you cut up the fat, and discard any red areas and bloody material at the same time, or the fat will spoil.
Chop the suet fairly fine and mix it with a little flour so it won't stick together in a mass. You can then store it in the refrigerator (where it'll keep for months) and use it as needed in the following recipes.
» SUET MIX FOR PUDDINGS
1-1/2 cups
2 cups flour
s alt to taste
This mixture is combined with cold water to form a stiff dough which serves as the basis for several dishes.
» STEAK AND KIDNEY PUDDING
suet mix
1/2 pound lean steak cut in half-inch pieces
1/2 pound beef kidney, also cut small
sliced onion
salt and pepper
Moisten the suet mix to make a dough that can be rolled. Line a small bowl with a cloth table napkin sprinkled with a little flour. (Leave the corners of the lining outside the dish, to be tied later.) Roll out the pastry to fit into the container . . . and save a piece for a lid. Then fill the crust with alternate layers of beef, kidney and onions. Sprinkle these ingredients with salt and pepper and add a little water to make a gravy. Top the pudding with the reserved dough and pinch the edges together to seal them, as if you were making a pie.
