Home Rendering of Suet and Leaf Lard
Ingredients
Directions
Prepare
Cut the suet into small pieces and soak in water for one day, changing the water once.
Drain the suet and place it in an iron kettle.
Render and pour off
Add ½ teacup of skim milk for every pound of suet.
Cook slowly until boiling ceases, then carefully pour off the fat when it has cooled slightly.
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
- Suet
- It is the fat being rendered, so it supplies the entire finished fat.
The step that matters
Pour off the fat carefully. As the mixture cools, the melted fat floats on top of the water and residue. Pouring carefully keeps the water and sediment behind, so the rendered fat is cleaner and keeps better.
“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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