To Try Out Lard
Ingredients
Directions
Prepare
Cut the leaves into small pieces and remove all flesh.
Render
Place a few pieces in a kettle and heat slowly.
Once they are rendered, add the remaining pieces.
Cook until the scraps are crisp.
Strain and firm
Strain the mixture through cheesecloth into pails.
For firmer lard, add 1 pound of suet for every 5 pounds of leaves.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leaves
- Supplies the fat that melts out during rendering to become the lard.
- Suet
- Adds more hard, saturated fat, making the finished lard firmer.
The step that matters
Heat slowly. Fat rendered over high heat can scorch, darkening the lard and giving it a burnt flavor. Gentle heat melts the fat out gradually while the scraps crisp without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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