These are prepared by simply adding the fragrant essences or essential oils, in the required quantity, to the simple pommade of lard and suet to produce the proper odour.
It is very frequently adulterated with farina, resin, and mutton suet or stearin.
Melt the lard and the suet over a water bath, and add the tolu, previously dissolved in a little alcohol, and then the rose water.
Wetherill suggests the possibility of forming with solid extract of beef, pepsin, and pure suet a nutrient suppository which might be retained and absorbed in some cases in which it has been found impossible to retain the enemata.
A very small addition of white wax, he thinks, would keep these solid during warm weather; if not, the suet might be replaced by ol.
I made choice of Mutton-Suet for an instance of the analysis of Fat; because this Fat, being the firmest of any, must contain a stronger and more perceptible Acid.
This kind of Butter of Suet will continue to rise to the end of the distillation; and there will be left in the retort a small quantity of charred matter.
When it is thus distilled, the part which remains fixed hath much less consistence than the Suethad before; which arises from its having lost part of its Acid.
A phlegm smelling of theSuet will rise first, and soon grow very acid.
Put as much Mutton-Suet as you please into a glass retort, only taking care that the vessel be but half-full; and distil with degrees of fire as usual.
Aunt Phoebe and Hinpoha, armed with sharp meat knives, were cutting up suet in the kitchen.
The suet was hard, which was the reason Hinpoha had had no success in cutting it, and the knife in Aunt Phoebe's hand slipped and plunged into her wrist.
For suet crust you would use half a pound of suetchopped very fine, a teaspoonful of salt and a pound of flour.
Mix carefully the flour and suet and salt with enough cold water to make a pastry just soft enough to roll out.
For steamed dumplings usually a suet crust is used.
We shall find that luxury and pomp, delightful sometimes in themselves, are distilled through a layer of coarse and repulsive labour by other folk; and the thought of the porksuet will spoil the smell of the violets.
Suet differs materially from fat or grease, as the latter remains soft, but the former hardens in cooling.
The goat, like the sheep, furnishes both milk and suet in great abundance.
Mutton-suet is used in the manufacture of common candles, with a proportion of ox-tallow.
They appear to be partial to suet and fat; but they should not be allowed to devour these substances in large quantities, on account of their tendency to render them inconveniently fat.
Jim fastened a great chunk of suet to a tree-trunk and very soon a red-breasted nuthatch was busy with his Christmas breakfast.
In choosing veal always examine the suet under the kidney; if this be clammy and soft, with a faint odor, the meat is not good, and always reject any that has greenish or yellowish spots about it.
To be perfect the animal should be five or six years old, the flesh of a close even grain, bright red in color and well mixed with creamy white fat, the suet being firm and a clear white.
Put a little pure Butter or Beef-suet to the Venison, before you put the cover on, unless it be exceeding fat.
Shred it very small; and put almost as much Beef-suet as your meat, and mince it very small.
Chop the suet finely; mix with it the dry ingredients; stir these well together, and add the well-beaten eggs and milk to moisten with.
When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used and mixed with the fruit.
Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal.
Make a butter or suet crust by either of the given recipes, using for a moderate-sized pudding from ¾ to 1 lb.
Line the dish with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge.
Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef.
Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter.
Free the suet from skin and shreds, chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use.
Take of white mutton suet 4 pounds, well boiled in hot water, (3 quarts,) and washed to free it from salt.
Would you like to have a little extra suetwrapped up with it?
Once she accepted the suet offered free, she tacitly accepted the steak at the price stated.
He impelled her to this affirmative action by suggesting, "Would you like to have a little extra suet wrapped up with it?
The corpulency which was one day to envelop him like suet was already giving him the appearance of ten years his senior.
She stroked Pincher's ears, but he had gone to sleep because he knew well enough that all the suet pudding was finished.
The suet in her unaccustomed hands was still far from being chopped fine, and the warmth of the kitchen had made it clog together.
Then she made a suet crust (see recipe, Chapter XIII.
There is; the only objection is the quickness with which heart chills, and the taste of cold suet is very disagreeable.
This will keep two or three months after it is boiled, if it is rubbed all over with hot fat (lard or suet melted), and a layer of fat put over a fresh-cut surface.
You can chop that suet very fine, taking away all skin and veins.
Molly said, “If suet gets soft while being chopped, shake a little flour into it, also flour the chopping-knife.
One hour and a half before dinner Molly put on a saucepan of water to boil, and then chopped six ounces of beef-kidney suet very fine, which she mixed with half a pound of flour and a pinch of salt.
Add six ounces of suet chopped fine, a quarter of a pound of currants, three eggs beat up, half a glass of brandy, and some moist sugar.
Small suet dumplings are added when heated for table as soup.
Take three pounds of the best beef suet (the proportion of which you may increase or diminish according to your taste,) skin it well; add a little sage, and chop it all together as fine as forcemeat.
To see her at Muckford appeared to Mrs. Cannon as wonderful as though she had beheld the spirits of all the bullocks Mr. Suet had ever slaughtered scampering about Smithfield.
Caesaris and to have composed Greek verse (Suet Tib 70).
It responds to human encouragement, and by hanging a constant supply of suet this black-capped visitor can be made a regular feeder in suburban gardens or city yards.
Single birds or pairs will feed infrequently on beef suet at bird stations, but it's seldom a regular visitor.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "suet" in a variety of sentences. We hope that you will now be able to make sentences using this word.
