- The hard fat surrounding kidneys which has very good cooking properties. Used for suet pastry and puddings and in sweet mincemeat fillings. Commercial suet is granulated and coated with up to 15 per cent flour or starch to prevent sticking.
Origin & History of “suet”
Suet goes back ultimately to Latin sēbum ‘tallow’, which also produced English sebaceous (18th c.). this passed into Anglo-Norman as seu or sue, of which a presumed diminutive form *sewet gave English suet.