Suet

Suet is a variety of solid fatty tissue, which accumulates in considerable quantity about the kidneys and the omentum of several domestic animals, especially the ox and sheep. Beef suet is extensively used in cookery, while purified mutton suet under the name of Serum Præparatum occurs in the Pharmacopœia, and is obtained by melting and straining the internal abdominal fat. It consists of a mixture of the ordinary animal fats, with a great preponderance of the most solid of them—viz. stearin, which constitutes about three-fourths of the whole. The pure suet of the Pharmacopœia is 'white, soft, smooth, almost scentless; and is fusible at 103° (39·4° C.)'. It is used as an ingredient in plasters and ointments. Ordinary melted suet is frequently employed in the same manner as lard, to preserve potted meats, fish, &c. from the action of the air. See FATS.