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 cook slowly until they are tried out.
Add the remaining pieces and continue cooking until the scraps are crisp.
Strain
Strain the mixture through cheesecloth into pails.
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
- Leaf fat that melts during rendering to become the lard itself.
- Suet
- Adds more hard fat to the rendering, yielding additional lard.
The step that matters
Cooking slowly until tried out. Gentle, slow heat melts the fat out of the tissue without scorching it. Overheating browns the lard and gives it a burnt flavour, and can leave the scraps tough rather than crisp.
“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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