To Try Lard
Ingredients
Directions
Prepare
Wash the leaf lard and beef suet thoroughly.
Add a little water to the bottom of a kettle to prevent sticking.
Render and strain
Boil slowly and steadily until all the fat is rendered.
Dip out the rendered fat and strain it into a lard pot.
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
- Leaf lard
- Provides the bulk of the fat that melts into the finished rendered lard.
- Beef suet
- Adds more rendering fat, giving the finished lard a firmer, more savory character.
The step that matters
Boil slowly and steadily until all the fat is rendered. Gentle, steady heat melts the fat out of the tissue without scorching it. Rushing with high heat can brown or burn the fat, giving it an off flavor, while stopping too early leaves unmelted tissue that reduces yield and keeps the lard from keeping well.
“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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