Subj : Animal Fat was: Brisket
To   : Ruth Haffly
From : Dave Drum
Date : Sat Oct 01 2022 04:32:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> mark. And they (my maternal grandparents) had a farm where cattle,
 DD> pigs and chickens were raised as meat animals (eggs, too, from the
 DD> chooks).

 RH> Farmer's wives can usually cook almost anything out of what's
 RH> grown/raised on the farm. (G)

It's a survival skill.

 RH> I've used bacon fat and lard, even refined our own one year when we
 RH> bought a pig & had it cut up. OTOH, I've not really worked with beef
 RH> fat (tallow) so it will be interesting to try.

 DD> Have fun. Here is one of the favourite thing my grandmother made with
 DD> suet (after mincemeat pie).

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Johnny Bull (Suet) Pudding
 DD>  Categories: Puddings, Beef, Fruits, Desserts, Sauces
 DD>       Yield: 4 Servings

 RH> I've read about suet pudding before, first time I've seen a recipe for
 RH> it. I'd probably make the hard sauce without the brandy tho.

The alcohol cooks out. You could also use brandy extract (McCormick or
Watkins) which can be had non-alcoholic.

Here's another in the same line which calls out brandy extract in the
ingredients list. It also shows the ratio of extract to the real stuff
as 1:3.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce
 Categories: Desserts, Pudding, Breads, Fruits, Booze
      Yield: 1 Servings
 
MMMMM-----------------------BREAD PUDDING----------------------------
  2 1/2 c  White & whole-wheat bread
           - cubes
  1 1/4 c  Warm milk
    1/4 c  Sugar
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/2 ts Vanilla
      2 lg Eggs; beaten
    1/2 c  Raisins
    1/4 c  Chopped nuts

MMMMM---------------------BRANDY HARD SAUCE--------------------------
      1 c  Powdered sugar
    1/4 c  Butter; softened
      2 ts Hot water
      1 tb Brandy OR bourbon
           +=OR=+
      1 ts Brandy extract
 
  Heat the oven to 350ºF/175ºC. Grease a 1-quart casserole
  dish. Combine the bread cubes and milk in the prepared
  casserole. Combine the sugar, cinnamon, nutmeg, vanilla
  and eggs in a medium bowl and mix well. Stir in the
  raisins; mix well. Add the egg mixture to the bread cube
  mixture and mix well. Bake until the pudding is set, about
  45 to 50 minutes.
  
  Combine all of the hard sauce ingredients in a small bowl.
  Beat at high speed until well blended. Cover and
  refrigerate until serving time.
  
  Serve the warm bread pudding with the hard sauce. Store
  any remaining bread pudding and hard sauce in the
  refrigerator.
  
  Makes 4 to 5 servings of pudding and 3/4 cup of sauce.
  
  The Complete Book of Baking;  Pillsbury Publications; 1993
  
  Posted by Fred Peters
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "He knows all about art, but he doesn't know what he likes" James Thurber
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