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Classic
Cook Books
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page 5
17. An excellent Way to prepare Kidney Suet. The firmer the suet, the better and
richer it is. Cut it up into medium sized pieces, put it into fresh water, and
let it stand until the next day, changing the water once during that time. Then
chop the suet up fine, and take a small quantity of milk--about a small cupful
to a pound of suet--cook it in an open kettle over a slow fire, straining
frequently until the suet appears perfectly clear; it then does not need
straining, but can at once be filled into a stone jar. The suet may also be cut
into small cubes, then, after being tried out, it can be passed through a sieve;
this method is preferable where the suet is to be used for fine dishes. If milk
is added while trying the suet, it must not be stirred, and the kettle must not
be placed directly on the fire. Should the suet be scorched it will be
worthless, because it will thereby acquire a bitter taste. The cracklings, which
at first should be loosened from the bottom of the kettle with an iron spoon,
must not have a deeper color than light brown, and the clear suet, which has a
sweet odor, like butter, is passed through a strainer. The cracklings when
chopped with boiled beef, make excellent meat balls.
18. To Try Fat. Although it may seem that any directions how to try fat are
unnecessary here, yet the fact is, it is too often very carelessly done.
The thick and firm pieces are the best for the purpose. Cut the fat into small
cubes, as nearly alike in size as possible. Put them into an iron kettle or
similar utensil, set over a medium fire, stir frequently until the pieces are
yellow and crisp. This will prevent the fat from evaporating or receiving a
scorchy taste, which is unavoidable if you have a very hot fire. Ham fat is well
adapted for trying out in this manner, but the smoked outer crust must be
carefully cut away.
19. Clear Broth for White Stew. To make a stew for 12 persons take 3 pounds of
lean beef cut into small pieces, cover with water and put on the fire, skim
carefully and add at once 1/2 of a celery root, 1 carrot, 1 parsley root, 2
onions, all cut into pieces, no salt, cover and cook for 2 hours. Pour through a
sieve, set aside, and when it is to be used for the stew, take off the fat and
pour carefully from the settlings.
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