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Jump to:- History | About Suet | Recipes
Excerpt from Elizabeth Gould's poem "Mincemeat"
Traditionally
mince pies contained meat. In the 11th Century,
Crusaders returning from the Holy Land brought
with them various spices including cinnamon,
cloves and nutmeg. These were added to minced
meat and other ingredients to symbolise the
three gifts given to Jesus by the three kings
(the magi). To further celebrate the birth of
Christ, the pies were originally made in large
oblong shapes which represented his cradle.
Suet is the dense fat which surrounds beef kidneys. Unprocessed suet is now difficult to obtain, as many butchers no longer get the kidneys in tact but shredded suet is easily purchased in packets and this is the type of suet most recipes call for. It's now even possible to purchase vegetarian suet. Suet is a traditional ingredient used for both sweet and savoury steamed puddings and is used in the making of mincemeat. It is also sometimes used to feed birds! You can read more about suet and its properties and uses here.
Below are some traditional and alternative ideas using mincemeat.
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