A Good Substitute for Butter, and Beef Drippings
Ingredients
Directions
Prepare the suet
Soak the suet in cold water for a few hours.
Render the grease
Boil the suet in milk, using ½ teacup of milk for each pound of suet.
Lift the suet occasionally to prevent burning.
Once the milk has boiled out, drip off the grease.
Use the grease for frying doughnuts or with lard.
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
- Kidney suet
- Hard beef fat that melts out during boiling to become the drippings-style grease.
The step that matters
Lifting the suet while it boils. Once the milk has boiled away, the suet has no liquid protecting it from the pan, so it can scorch. Scorched fat turns brown and bitter, spoiling the grease's flavor.
“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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