Suet or the fat from around the kidneys and loin of beef and mutton. It has a high smoke point, and usually used for making pies and pastries. Suet is usually rendered to remove the impurities from the fat. It’s then called tallow, but the 1800s cookbooks I’ve gone through just call it suet. Additionally, suet can be used to make soap and candles, as well as seed cakes to feed wild birds. SUETChoose the firmest part as soon as…
Most of the dumpling recipes from 1800s cookbooks are for rounded dumplings. Some recipes say to wrap the dumplings in cloth, like when boiling a pudding. Others say to roll the dumplings in a ball or drop the dumpling mixture from a spoon into hot liquid. The only dumplings I’ve ever eaten were ones rolled out flat and cut into small rectangular strips before being dropped into a soup. INFORMATION BELOW FROM 1800s COOKBOOKS: FINE SUET DUMPLINGS Grate the…