To Try Out Lard
Ingredients
Directions
Prepare
Skin the leaf lard and cut it into small pieces.
Place the lard in an iron kettle and add 1 to 2 cups of water to prevent sticking and burning.
Render
Melt the lard slowly, stirring frequently with a wooden ladle to prevent scorching.
Simmer until all pieces turn golden brown, then add a little salt to settle it.
Let it cool and pour into jars.
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
- Forms the fat that is rendered and later stored as the finished lard.
- Water
- Keeps the lard from sticking and burning while it first melts in the kettle.
The step that matters
Simmer until the pieces turn golden brown. Rendering stops when the water in the lard has evaporated and the solids brown. Cooking too gently leaves water and tissue in the fat, which shortens storage, while overheating scorches the lard and gives it a bitter taste.
“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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