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To Try Out Lard

Leaves and suet are cooked, then strained through cheesecloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Try Out Lard

Ingredients

Directions

Prepare

  1. Cut the leaves into small pieces and remove all flesh.

Render and strain

  1. Place a few pieces in a kettle and cook slowly until they are tried out.

  2. Add the remaining pieces and continue cooking until the scraps are crisp.

  3. Strain the mixture through cheesecloth into pails.

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.

Explore the science

What each ingredient does

Leaves
Leaf fat is the main source of lard, melting out as it is slowly cooked.
Suet
Extra hard fat that melts into the lard, adding more fat to the rendered yield.

The step that matters

Cook slowly. Gentle, low heat melts the fat out of the tissue without scorching it. Scorched fat turns dark and tastes bitter, and the scraps must crisp only after their fat has run off.

“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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