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tallow soups

 
Ana Chorlito
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Hi permies, I wanted to show you a video on how to prepare some spiced suet balls for the soups that shepherds used to take with them when they walked with their cattle in the mountains. I would like to try making them.
(All of Eugenio Monesma's videos are very interesting and you can learn many useful lessons from them.)
 
Riona Abhainn
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posted 10 months ago
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This weekend we're going to make Babylonian lamb stew, recipe sited all the way back to 1700 BC!  One of the oldest recipies known in existance, and it involves lamb fat, so we have to find a place to buy it.

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Nancy Reading
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posted 10 months ago
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That was fascinating Ana - thank you for sharing it. So a bit of the seasoned fat balls are added to bread slices and mixed up with hot water to make a sort of porrage....It doesn't sound that appetising, but probably it is filling and sustaining in the cold. Not something I'd come across before. The fat doesn't seem to be cooked at all, just heated up with the water when the 'soup' is made. Uncooked meat seems a bit worrisome to me, but maybe the risks with fat are pretty low?

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Michael Cox
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Similar thoughts. My immediate question was, why do all that cutting and mashing when you could render the tallow in an oven on a low heat for a few hours and then mix it all in while it is soft? I wonder if it is a texture issue?

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Carla Burke
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Hi, Nancy! If the fat has been cleaned of all traces of meat, and all the moisture has been evaporated out of it, most animal fats can sit at room temperature - even in a warm room, for months. Think lard, bacon grease, schmaltz, & beef tallow. I think this is a great idea, and, with a bit of modification, I want to try it, too. Herbs and spices can always be added, at cooking time, and most dried ones could even be added to the base, before storage.

"The only thing...more expensive than education is ignorance."~Ben Franklin. "We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light." ~ Plato

 
Ana Chorlito
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I had to put the subtitles in Spanish because I didn't understand what they were saying. It has goat fat and lard, garlic, parsley, cinnamon and pepper and they also add a little oil so it can be kneaded. I find the cinnamon thing curious. And to make it, I don't know if I'll be able to find goat fat, but I can find lard, which is easy to find.
The documentary is from 1997, and I suspect that there is no one left who makes this recipe.
 
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