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Lard, Melting

Use bacon cured without saltpetre to avoid a pink tinge in white meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Lard, Melting

Ingredients

Directions

  1. Remove skin and blood from the pig fat and cut it into thin slices.

  2. Place the slices in an earthenware jar and set it in a pan of boiling water.

  3. Simmer gently and pour off the melted fat into clean jars or bladders as it dissolves.

  4. Use smaller containers to minimize exposure to air, which can spoil the lard.

  5. Store in a cool, dry place and cover jars securely with bladder.

Recipe from a historical cookbook (Internet Archive).

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.

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