Skip to main content
Main

To Melt Lard for Frying, &C.

A method for melting lard for frying, using boiling water and sieving.

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

To Melt Lard for Frying, &C.

Ingredients

Directions

  1. Melt the lard in a stone jar set in boiling water.

  2. Pour it carefully from the sediment.

  3. Alternatively, skin, heat, and boil the hog's caul slowly in a little water, working it with your hand.

  4. When it breaks easily with your fingers, let it cool and rub it through a sieve.

  5. Hang the lard in bladders or nets in a cool place.

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

Lard
Provides fat that carries flavour and gives fried foods a rich, moist texture.

“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.

You might also like

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