The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

SUET

a term applied to the fat from the loin and kidney regions of beef and mutton carcases, etc. It is used in cookery and tallow manufacture and for numerous other purposes.

added by the pass

Recipes that use suet

51 dishes across the Historical Foodie library call for suet.

The Epicurean · 43

No. 117 Mince Meat Mince Meat
No. 1310 Whitebait Fried Greenwich Style and Deviled Blanchaille Frite a la Mode de Greenwich et a la Diable
No. 1316 Corned Round Bottom, Top, English Style Noix de Boeuf Salee Ecarlate a l'Anglaise
No. 1338 Rump a la Careme Pointe de Culotte a la Careme
No. 1342 Rump of Beef, Greek Style Pointe de Culotte de boeuf a la Grecque
No. 1360 Beef Steak, Hamburg Style Bifteck a la Hambourgeoise
No. 146 Puff Paste and half Puff Paste Pate Feuilletee et demi Feuilletee
No. 1519 Calf's Head Plain or Vinaigrette Tete de Veau au Naturel ou a la Vinaigrette
No. 1520 Kernel of Veal a la Duchess Noix de Veau a la Duchesse
No. 1583 Calves' Tongues a la Flamande Langues de Veau a la Flamande
No. 1640 Scotch Haggis Panse Caillette
No. 17 Butter for Buttering Molds Beurre Pour Beurrer les Moules
No. 1705 Leg of Lamb a la Bercy Gigot d'Agneau a la Bercy
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 1951 Gosling a la Soyer Oison a la Soyer
No. 1979 Pullet a la Perigord Poularde a la Perigord
No. 1981 Pullet a la Seymour Poularde a la Seymour
No. 2018 Squabs in Earthenware Saucepan or Stuffed—Roasted Pigenneaux Rotis a la Casserole ou Pigeonneaux Farcis Rotis au Four
No. 2059 Mallard Ducks Roasted and Broiled— Canards Sauvages, Mallard Rotis et Grilles
No. 2246 Crepine of Pigeons, Poivrade Sauce with Truffle Essence Crepine de Pigeons, Sauce Poivrade a l'Essence de Truffes
No. 2309 Patty a la Palmerston-Large, Hot Gros Pate Chaud a la Palmerston
No. 2322 Tenderloin of Beef Pudding with Oysters Pouding de Filet de Boeuf aux Huitres
No. 2323 Lamb Pudding—Minion Fillets a la Gladstone Pouding de Filets Mignons d'Agneau a la Gladstone
No. 2324 Thrush Pudding Pouding de Grives
No. 2325 Woodcock Pudding Pouding de Becasses
No. 2373 Lamb Minion Fillet Tart or Pie a la Manning Tarte de Filets Mignons d'Agneau a la Manning
No. 2808 Potatoes Souffled Pommes de Terre Soufflees
No. 2817 Salsify or Oyster Plant a la Poulette, Sauted with Fine Herbs or Fried Salsifis ou Scorsoneres a la Poulette, Sautes aux Fines Herbes ou Frits
No. 3044 Mundane Fritters Beignets Mondains
No. 3094 Mellow Pudding, Apricot Sauce Pouding Moelleux, Sauce aux Abricots.
No. 3102 Peach Pudding a la Cleveland Pouding de Peches a la Cleveland
No. 3103 Plum Pudding, St. George Plum Pouding St. George
No. 3231 Savoy Biscuit Biscuit de Savoie
No. 3245 Mandarin Cake Gateau Mandarin
No. 55 Fat Prepared for Frying Graisse Preparee Pour la Friture
No. 56 Fat for Socles and Flowers Graisse Pour Socles et pour Fleurs
No. 61 To Prepare Bread Stuffing, American and English Style Pour Preparer la Farce au Pain a l'Americaine et a l'Anglaise
No. 673 Griboulette Garnishing Garniture de Griboulettes
No. 82 Chicken Godiveau Godiveau de Volaille
No. 83 Godiveau of Pike Godiveau de Brochet

365 Dishes of All Nations · 5

Cooking in Old Créole Days · 3

Daube Glacée or Bœuf à la Daube Mrs. Eugenia Phillips, Washington, D. C.
Mince-Meat E. S. Willis
Plum Pudding E. S. Willis

… and 3 more recipes use suet.