Hogs’ Lard

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. Melt lard carefully in a jar.
  2. Put the jar into a kettle of water and boil.
  3. Run the melted lard into extremely well-cleaned bladders.
  4. The smaller the bladders, the better the lard keeps, as after the air reaches it, it becomes rank.
  5. Put in a sprig of rosemary when melted.
Usage
  1. This is a most useful article for frying fish and should be prepared with care.
  2. Mixed with butter it makes fine crust.
Original Text
Hogs’ Lard. Should be carefully melted in a jar, put into a kettle of water, and boiled and run into bladders that have been extremely well cleaned. The smaller they are, the better the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted. This being a most useful article for frying fish, it should be prepared with care. Mixed with butter it makes fine crust.
Notes
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