Step 1

In a large pot, combine lard, oatmeal, peanut butter, broth and sugar, stirring frequently.

Step 2

Heat to a boil, then reduce to a simmer.

Step 3

Simmer for 20 mins. or so, or until mixture is the consistency of thick oatmeal.

Step 4

Stir in raisins and/or nuts.

Step 5

Remove from heat and stir in bird seed.

Step 6

Pour into mold and put in freezer, cooling until hardened.

Step 7

Once hardened, remove suet "brick" from freezer and allow it to soften slightly to ease in cutting.

Step 8

Store thawed cakes in refrigerator for up to one week or refreeze with a sheet of wax paper in between.