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Suet, to Clarify for Frying

Chop the suet roughly, free it from skin and fibre, and melt it in a Dutch oven before a clear fire. Pour the fat off frequently as it melts, for fear it should burn; or put the minced suet into a saucepan with plenty of boiling water, and keep it boiling until it is dissolved. Pour the liquor into a basin, and when it is cold take the cake of fat from the top. Melt it again, strain it through muslin, keep back the sediment, and the fat will be fit for use. Clarified suet is excellent for making plain pastry, and also for basting and frying purposes.