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Alan Davidson

Suet

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

suet the hard fat from around the kidneys and loins in beef and mutton, which yields tallow and is used in cooking. It is used in suet puddings and for the mincemeat in mince pies.

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.

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