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.
If desired, add 1 pound of suet for firmer lard.
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 (fatty parts)
- Provide the fat that melts out during slow cooking to become the lard.
- Suet
- Adds more hard fat, so the finished lard sets firmer.
The step that matters
Cooking slowly until the scraps are crisp. Low, gentle heat melts the fat out of the tissue without scorching it. Scorched fat turns brown and tastes bitter, and the rendered lard spoils faster.
“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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