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Suet, to Keep for Months

Take firm but perfectly sweet suet. Free it entirely from skin and fibre, and put it into a saucepan over a very gentle fire. Let it melt gradually. Pour it into a pan of cold water. When it is cold and hard, wipe it dry with a soft cloth, wrap it in paper, put it in a linen bag, and hang it in a cool dry place. Scrape it when it is wanted for use. Fresh suet will keep for several days if it is chopped fine with all the veiny pieces removed, then put into a jar, entirely covered with flour, and kept in a cool place.