Name: Trying Lard
Ingredients: leaf-fat; coarse sea salt; water

Trying Lard

Ingredients

leaf-fat
coarse sea salt
water

Directions

Cut the leaf-fat into pieces and remove the skin.
Place the fat over a gentle fire, stirring occasionally to prevent sticking.
Do not add water, as it will cause sputtering and affect preservation.
When the fat turns a nice brown, strain it through a strainer using squeezers.
Be careful not to let it burn.
Soak the fat from the intestines in salt and water for two days, changing the water each day.
Use the intestines' fat first, as it does not keep as long as the leaf-fat.

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.