A short instruction: kidney suet is cleaned of membranes and glands, hung up to dry or finely chopped and dried, and stored in cloth bags (originally packed down in the flour supply).
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 641 (falt i det fri)
Kidney suet — the firm fat around the kidneys — was dried and stored. Erken tells that the bags of suet could be packed down in the flour supply, which kept them dry and cool.
Cleaning
Clean the kidney suet of membranes, veins, and glands.
Drying
Hang the suet up to dry in a cool, airy place, or finely chop it and dry it.
Storage
Put the dried, finely chopped suet in cloth bags. Erken packs the bags down in the flour supply; today the suet is stored cold or in the freezer.
Modernized language; "itler" (glands/veins) is explained. Storage in the flour supply is mentioned as a historical method, with cold or freezer storage as the modern alternative.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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