|
LARD, TALLOW, SOAP AND CANDLES.
|
| Tuesday, March 31, 2009 |
Rendering Lard.
The leaf lard should be rendered by itself, as it does not take so long
as that with the skin on. Cut it up fine and put it in a clean pot with
half a pint of water, stir it frequently and let it boil fast at first,
when the cracklings are light-brown and float on the top, it is nearly
done, and should cook slowly, when done, strain it into your vessels
with a thin cloth put over a colander. If you put lard in stone or
earthen jars, it should be cooled first, as there is danger of their
cracking, white oak firkins with iron hoops, and covers to fit tight,
are good to keep lard, and if taken care of will last for twenty years.
The fat that has the skin on should be cut very fine, taking the skin
off first. It takes longer to boil than leaf lard, and there is more
danger of burning, put a pint of water in the pot.
The skins should be boiled alone, and will do for soap-fat after the
lard is out of them.
Soak the inside fat all night in salt and water; wash it in the morning,
and put it to boil without any water in the pot. It is not so nice as
other lard, and should be strained by itself. It does very well for
frying. Lard keeps well in large tin vessels with tight covers and is
not apt to mould. |
posted by neptunus @ 8:52 PM
 |
|
|
|
Post a Comment