Thanks for that, Sevy. Unfortunately I'm not very near to any of those markets, and it doesn't really seem worth it to make a special trip just for suet, which probably wouldn't be all that good for me, anyway. I felt sure that the french must use it in cooking somehow, but maybe they don't. I happened to see a recipe for steak and kidney pudding somewhere, and I just thought I might have a go at it, but perhaps I'll just forget that silly idea.
I got some fresh lard from the Butchers counter at Carrefour "La Graisse de reins", but had to grate it myself. Makes good puddings. I used it to make haggis in 2008, along with the other ingredients from the local butcher for free. (lambs lungs heart and liver are not used for meat products apparently.)
Haggis is viewed in the USA with a combination of astonishment and queasiness--but I lived for a while in Edinburgh, just around the corner from McSween's, "Purveyor of Haggis to Her Majesty", and found that washed down with heroic amounts of single malt whiskey it was quite delicious. I did not even know it could be made at home, I assumed there was some process in its manufacture which required a complicated machine.
Haggis is merely minced meats (as previously described), with suet, allspice, barley, oatflakes, stock, nicely wrapped in a stomach. That was the only thing I couldn't get in the short time, so I made it with the membrane that surrounds Brains faggots (not the US type or the french type), and cooked it in a bowl, with neeps and tatties and a whisky sauce. Very nice!
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