Grind veal and pork 3 times.
Chop suet fine.
Combine the meat with suet, cream, chives, onion, and seasonings.
Mix smoothly.
Stuff into sheep casings.
Tie in 4 or 5-inch lengths.
Cover with hot water.
Bring to a boil, then lower and heat and simmer 15 minutes.
Serves 10 or more.
Luchow's German Cookbook.
Put in can and steam for 3 hours.
Three recipes make 3 Spry cans and 1 coffee can.
an, reserving broth.
Discard suet.
Trim fat from meat
Combine beef and water in the slow cooker.
Cover and cook on low for 8-10 hours.
Save all the broth.
Remove meat from the bones.
Grind beef and suet together.
Combine with 1/2 c. broth and remaining ingredients in slow cooker.
Cover and cook on low for 8-10 hours.
Makes 3 quarts. 2-3 Tbsp. of brandy or bourbon may be added to each pie.
Pare and core apples; grind with beef and suet.
Add remaining ingredients, except pastry.
Cook, covered, in a large kettle over medium-low heat for 30 minutes.
Uncover; cook until desired thickness, approximately 1 hour.
ixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and
Cook beef well.
Drain.
Grind suet raw.
Grind cooked beef. Add remaining ingredients and mix well.
Thin with apple juice or water.
Can mincemeat.
Makes 12 quarts.
1 quart makes 2 pies.
Cool.
Pastry: Put flour, suet and seasoning in a bowl
Mix the flour, suet, parsley and chives in a bowl.
Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
Heat the remaining stock in a large pan until boiling.
Shape the dumpling dough into rounds about two bites big.
Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
Remove from stock and serve.
nife, cut the frozen raw suet into chunks.
Place about
br>Use these crumbs on recipes that call for bread crumbs
Grind suet and raisins together.
Sift flour, salt, soda, nutmeg and cinnamon together.
Mix molasses, sugar and milk together.
Work some flour mixture into the suet and raisins.
Then combine all ingredients.
Steam in greased cans for 3 hours. (Pudding will double while cooking.)
Combine lard and peanut butter in a large saucepan.
Cook over low heat until melted.
Stir in remaining ingredients.
If needed, add enough water to make the product the consistency of oatmeal.
Pour into a bread pan and cool.
When cool, run a knife around the edges and pop suet out of pan.
Slice into portions that will fit your hanging suet feeder.
Store remaining slices in the freezer until ready to use.
Melt the suet (available from your butcher) over
nto abowl, then sprinkle the suet in, season if desired and
Mix and sift dry ingredients; add molasses and milk to suet. Pour into buttered mold and cover.
Steam 3 hours.
Serve with sauce.
Stir dry ingredients and then add melted suet and mix well. Pack into styrofoam cups through which a knotted cord has been drawn like a candlewick.
Set in refrigerator until firm.
Peel off upper half of cup and hang in tree or bush.
Mix and sift dry ingredients.
Add molasses and milk to suet. Combine mixtures.
Turn into buttered mold and cover.
Steam 3 hours.
Raisins and currants may be added.
In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
Serve pudding and sauce warm.
rinder, grind also the beef suet and raisins.
Place in