When I need suet for a recipe I have the same problem as you do: in NJ or
Fl I cannot buy it. However, a substitute can be made- though not properly
from around the kidneys. This belly fat is cleaner (i.e. less other tissue
is mixed with it) then other beef fat.
An alternative is to ask at the butcher or meat counter for beef fat
trimmings from roasts etc. Sometimes they will give it to you, other times
you have to buy it. Get at least half again as much as you need for your
recipe. Then render it.
If your cookery book does not describe it then try immersing the cut up fat
in cold water and bringing it slowly to the boil. Skim anything that rises
to the top. Repeat this until it stays clean. Allow to cool, and the fat
will rise to the top and set solid. Grate this and it's usable suet as it
has been cleaned.
It takes more time than I'd like, but I had to do it myself to make
Christmas Pudding for a coop student house in California decades ago and it
turned out all right. It keeps so there is no need to wait on it. Another
do-ahead item is soaking the dried fruit in rum, brandy, or your choice of
spirit.
Once the puddings or cakes are made dash them fairly liberally with spirits
during the keeping phase, before icing etc. Good luck with the
preparation, but don't tell them what's in it until afterwards. People here
just KNOW that it will taste odd.
On Sun, May 5, 2013 at 5:26 PM, <cheryl1...@aol.com> wrote:
> **
>
>
> My grandmother used to make the most delicious English Plum Pudding with a
> lemon sauce. I want to make some and freeze some. I CANNOT find beef suet
> (ground). None of the grocers here sell it at all.
>
> Does anyone know where I can find this? I have gone to butchers and
> butchers at grocery stores, taxidermys who process deer.The answer is the
> same
> all NO.
>
> HELP please.
> Cheryl
>
> [Non-text portions of this message have been removed]
>
>
>
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/BREAD-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
bread-recipe-dig...@yahoogroups.com
bread-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
bread-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
