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To Clarify Dripping, Lard, and Suet

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Clarify Dripping, Lard, and Suet

Ingredients

Directions

  1. Put dripping, lard, or suet into a clean saucepan over low heat.

  2. Melt slowly and skim off impurities until clear.

  3. Let it boil for a second, then strain through a sieve.

  4. Allow it to cool; the clear fat will rise to the top, leaving any watery gravy at the bottom.

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.

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