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Goose Lard

Goose lard is rendered fat from goose intestines and leaf fat, clarified with apple or onion, and strained into a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Goose Lard

Ingredients

Directions

Prepare the fat

  1. Strip the fat from the goose intestines and the leaf fat from inside.

  2. Place the fat in a bowl of cold water with a little coarse sea salt.

  3. Change the water a few times and let it sit overnight.

Render and strain

  1. Cut the fat into pieces and place in a saucepan.

  2. Add slices of raw apple or chopped onion.

  3. Melt over a slow fire.

  4. Pour off the melted fat through a hot strainer into a jar.

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

Fat from goose intestines
Provides the rendered fat that becomes the lard itself.
Leaf fat from inside goose
Provides a mild, clean-tasting fat that renders into a smooth lard.
Cold water
Soaks the fat so that blood and loose impurities can be drawn out before melting.

The step that matters

Melt over a slow fire. Low, gentle heat renders the fat out slowly without scorching it, which keeps the lard clean-tasting and light in colour.

“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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