Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver.

Mix chopped onion with an equal quantity of chopped sage, three times as much grated stale bread, a little shred suet, pepper, salt, and a beaten egg to bind it, this is generally used for geese and ducks, the onions are sometimes boiled first to render them less strong.

Mix a table-spoonful of flour, with two of water, add a little wine, lemon peel grated, a small bit of clarified suet, of the size of a walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one way, and adding water if too thick, lemon juice, or essence of noyeau, or almonds may be substituted to vary the flavour.

If you could anerlyse it(mind, I don't say yer could)into stale suet and sewer-scrapings, you couldn't prove as it warn't Adipocerene, same as it's sold for,

Beef suet is considered the best; but veal suet, or the outside fat of a loin or neck of mutton, makes good crusts; as also the skimmings in which a joint of mutton has been boiled, but without vegetables.

Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.

or the white, crumbly suet?

To preserve an egg perfectly fresh, and even fit for incubation, for 5 or 6 months after it has been laid, Réaumur, the French naturalist, has shown that it is only necessary to stop up its pores with a slight coating of varnish or mutton-suet. 925.

For furnishings, the place contained a bench and a large iron pot containing a meat stew, which had now gone cold, so that a rime of gray suet coated the upper half of the pot.

One table spoonful of seasoned suet will, at any time, make good barley-broth or potato-soup for two persons.