Suet Puddings Subsistence Food

Suet might not be the most glamorous of meat products but it's inexpensive. If subsistence is your most urgent need these suet recipes will help you do it.


| November/December 1973


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 suet recipes.

Suet Mix for Puddings

1 1/2 cups suet
2 cups flour
salt to taste

This mixture is combined with cold water to form a stiff dough which serves as the basis for several dishes.





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