To Make Common Lard
Ingredients
Directions
Cook the meat
Place the flabby pieces of meat in a pot with ½ cup of water.
Slowly cook until the meat is done.
Strain and store
Strain the meat and set it aside in a cool place.
If allowed to freeze, it will lose the strong taste.
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
- Flabby pieces of meat
- Source of the fat that is rendered out during slow cooking to make the lard.
The step that matters
Keep the lard from freezing. The record notes that freezing causes the lard to lose its strong taste, so it should be kept cool rather than frozen.
“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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