Someone should write a cookbook focusing on English cuisine called Blood, Suet, Beer and Oil
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Ah, nowadays we just go to Nando’s instead of getting our Dickensian feast on
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Victorian cooking is wild. Just the prevalence of aspics alone. They make a vegetarian suet alternative that works fine. Not sure if you can get it in the states. You could also sub in lard-- it's essentially the same thing, just pork fat instead of cow/sheep fat
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