Crullers and Doughnuts

Ingredients

• beef suet
• 1 pint water
• doughnut batter

Directions

1. Cut beef suet into small pieces and place in a pot that holds about 10 pounds.

2. Add 1 pint of water and heat for about 3 hours, stirring frequently after the first hour.

3. Drain the rendered suet through a coarse towel and let it cool in pans or jars.

4. Heat the suet until hot but not bubbling, then drop in twisted doughnut batter.

5. Cook doughnuts cut about ½ inch thick for 5 to 8 minutes, testing one to check doneness.

6. Drain cooked doughnuts well in a skimmer before serving.