- the hard fatty tissue about the loins and kidneys of beef, sheep, etc., used in cooking or processed to yield tallow.
Origin of suet
Examples from the Web for suet
If properly made, it will be light and flaky, and the suet imperceptible.Directions for Cookery, in its Various Branches
Add to it the suet, sugar, and currants, which should be well washed and dried.
Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.
Lay a paste of suet in a bason, put in the rolled steaks, cover the bason with a paste, and pinch the edges to keep in the gravy.
Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon.
- a hard waxy fat around the kidneys and loins in sheep, cattle, etc, used in cooking and making tallow
Word Origin and History for suet
late 14c., "solid fat formed in the torsos of cattle and sheep," probably from an Anglo-French diminutive of sius, the nominative use of sue, seu "tallow, grease," from Old French sieu "tallow," from Latin sebum "tallow, grease" (see sebum).