Skip to main content

Rendering Lard

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Rendering Lard

Ingredients

Directions

  1. Grind or chop the fat into small pieces.

  2. Melt the fat over mild heat, stirring constantly until it reaches a thin gruel consistency.

  3. Sprinkle enough coarse sea salt over the surface to help separate scraps from the fat.

  4. Allow the mixture to settle, then strain the clear fat into another vessel, removing all scraps.

  5. Cook the strained fat for 15 minutes to roast any remaining scraps.

  6. Store the lard in a cool place; it will keep for a long time.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes