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Beef Suet for Piecrust

Shred some suet and clear it from all skin and fibre, put it into a basin, cover it with boiling water, and place it on a hot plate, or near the fire. When melted, pass it through a strainer into another vessel containing boiling water, and when cold, pierce the fat and let the water run out. If any sediment remain it will be found on the underside of the caked fat, and can be scraped off with a knife. Suet thus prepared, with the addition of a little lard or oil, can be worked into the consistency of butter, and may be used with success in making crusts for meat pies. Dripping may be cleansed in the same manner. Its adaptation to many purposes will depend on the management in clarifying, etc.