Home › The Principles of Cookery › SUET MILK (Invalid Cookery)

SUET MILK (Invalid Cookery)

Take an ounce of finely-shredded mutton suet and add it to a pint of new milk. Set over a very slow fire, in an enamelled saucepan, and let the suet dissolve gently. Flavour with a little nutmeg or mixed spice. Serve as hot as possible, and heat the vessel and spoon. Any cooked cereal or malted food may be added to the milk.