Quote:
Originally Posted by Margaret Pilkington
Yes Royboy, I know that.......and beef dripping was rendered down from any fat from the beef animal, it was only the fat around the kidneys that was defined as suet. I worked for Slingers back in the sixties so I used to sell it in the shop....butchers did sell lard, but it came pre-wrapped. Beef dripping was in metal basins and cut out in lumps to be weighed before sale.
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In the sixties I was a time served butcher working for the same firm and responsible for making both. The reason for lard being pre-wrapped is that it would not set dripping would.