Traite Sur Sain-doux —
Ingredients
Directions
Chop the mutton suet into small pieces and remove the nerves and skin.
Place the suet in a stewpan with water (if using) and set it over a slow fire.
Once it boils, move the stewpan to live cinders to simmer for 3 to 4 hours.
After simmering, place it over a good fire to reduce the water.
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
- Mutton suet
- Provides the fat that melts down to make the lard.
The step that matters
Simmering over live cinders. Long, gentle heat lets the fat melt out of the tissue slowly without scorching. Removing the remaining water afterward helps the rendered fat keep longer and stay clear.
“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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