On 18 Nov 2005 04:17:52 +0100, Wayne Boatwright
> wrote:

>I've already posted the full recipe in response to your later post. But
>another note on suet. I suppose you could use a bit of lard, but suet is a
>harder fat with a higher melting point. Both suet and "leaf lard" come
>from around kidneys in beef and lamb. Beef is most often used for
>desserts. Good leaf lard is actually the result of rendering suet. I
>think one of the major reasons for using suet rather than lard is that it
>remains in solid little pieces until the mincemeat is cooked. It makes it
>far easier to mix it through. You can order suet from any good butcher,
>and ask to have it put through the meat grinder. Store in freezer.

Thanks for the recipe and the advice. Suet is readily available here.
I'll see about grinding some up. It'll be a couple months, but I'll
report back.

Thanks again,
Carol
--
Wash away the gray to respond.