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Pat Shingleton: "Suet... Is for the Birds..."

1 year ago Friday, January 31, 2014 4:02:07 PM CST January 31, 2014 Friday, January 31 2014 Jan 31, 2014 in Pat Shingleton Column
Topics : Suet.

Yorkshire pudding is made with eggs, flour and milk. This batter is whipped or blended and placed on greased pans that many years ago were lined with suet. Suet is beef or mutton fat that collects around the loins and kidneys. Our Dad was a butcher and in early January, Mom would request portions of suet for birds when the temperatures plummeted. Due to its high protein content, suet was also used by cold weather explorers to supplement high daily energy requirements needed in extreme cold. Often suet was added to food rations to assist dog-sled excursions. When our grandfather laced the suet to a Maple tree, woodpeckers, cardinals, wrens and starlings invaded the mesh. Neighborhood dogs enjoyed it too if winter winds blew it from the tree.

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