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Suet and Milk

A simple mixture of suet and milk simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Suet and Milk

Ingredients

Directions

Prepare

  1. Chop the suet finely.

  2. Tie it loosely in muslin.

Cook and strain

  1. Simmer in the milk for 45 minutes.

  2. Strain the mixture.

Recipe from a historical cookbook (Internet Archive).

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

Milk
Forms the liquid base, carrying the suet's flavour and richness as it simmers.
Suet
Adds fat that enriches the milk and gives it a rich, savoury flavour as it melts.

“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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