Take beef suet, the part around the kidneys, or any kind of fat, raw or
cooked; remove as much as possible fibres, nerves, thin skin, or bones;
chop it fine, put it in a cast-iron or crockery kettle; add to it the
fat you may have skimmed from the top of broth, sauces or, gravies. Set
the pan on a moderate fire; boil gently for about fifteen minutes, skim
it well during the process; take from the fire, let it stand about five
minutes, and then strain.
Put it in a stone jar or pot, and keep it in a dry and cool place. Cover
the jar when perfectly cold.
It is as good as lard and more handy; it does not fly over the pan like
lard.
A careful cook seldom buys fat; generally there is enough coming from
skimming of broth, sauces, and gravies, for every purpose.