Wayne Boatwright wrote:
> On Thu 17 Nov 2005 07:35:31p, Thus Spake Zarathustra, or was it Damsel in
> dis Dress?
>
>
>>On 18 Nov 2005 03:20:23 +0100, Wayne Boatwright
> wrote:
>>
>>
>>>Not oversiimplistic answer, this is the ingredient list from the recipe I
>>>use (for mincemeat):
>>
>>Wayne, would you be willing to post the rest of the recipe? This
>>looks sooooo good. Better the more I look at it.
>
>
> Carol, this really is a very good pie. I have made mincemeat filling using
> actual minced meat as well as the suet, however, I didn't care for it. The
> suet it essential, more for texture and mouthfeel than taste.
>
>
>>I'm just worried about that suet.
>
>
> First off, it's pure fat! :-) Suet is the hard fat from around the
> kidneys, usually from cattle and sheep. Beef suet is the only kind I've
> ever used. In the UK it is easily bought in virtually any supermarket.
> It's almost impossible to find in US supermarkets. I order it from the
> butcher and ask them to put it through the food grinder. It's *very*
> inexpensive, and can be stored long term in the freezer.


If you can't find good suet, I think you cound substitute fat trimmed
from a packer-cut brisket. I'd probably rough-chop all the ingredients,
mix, and run them thru the meat grinder instead of finely chopping
everything.

Bob