Milk and Suet
Ingredients
Directions
Boil the suet with the water for 10 minutes.
Press the mixture through a fine sieve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Suet
- Adds fat that gives a rich, savoury flavour and body to the liquid.
- Water
- Carries the suet and dissolves its flavour as it boils, forming the liquid base.
The step that matters
Pressing through the sieve. Pressing the boiled mixture through a fine sieve separates the liquid fat and solids, so the result stays smooth rather than gritty.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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