Again, fat and suet differ from one another. Suet is frangible
in all directions and congeals if subjected to extreme cold, whereas
fat can melt but cannot freeze or congeal; and soups made of the flesh
of animals supplied with fat do not congeal or coagulate, as is
found with horse-flesh and pork; but soups made from the flesh of
animals supplied with suet do coagulate, as is seen with mutton and
goat's flesh. Further, fat and suet differ as to their localities: for
fat is found between the skin and flesh, but suet is found only at the
limit of the fleshy parts. Also, in animals supplied with fat the
omentum or caul is supplied with fat, and it is supplied with suet
in animals supplied with suet. Moreover, ambidental animals are
supplied with fat, and non-ambidentals with suet.