To Preserve Unmelted Lard for Many Months

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Preserving the lard

Inner fat of pig, 6 lbs.
fine salt, 1/2 to 3/4 lb.

Brine

to each quart of water, 6 oz. salt ↝ Salt, table, iodized [Spices and Herbs]
to each quart of water, 6 oz. salt ↝ Water, tap [Tap water]

Instructions (7)

Rub fine salt rather plentifully upon the leaf-fat when it is first taken from the pig.
Let it lie for a couple of days.
Well drain the fat.
Cover the fat with a strong brine.
Change the brine occasionally in warmer weather.
When wanted for use, lay the fat into cold water for two or three hours.
Wipe the fat dry.

Original Text

TO PRESERVE UNMELTED LARD FOR MANY MONTHS.

For the particular uses to which the leaf-fat, or fleed, can be advantageously applied, see fleed-crust, Chapter XVIII. It may be kept well during the summer months by rubbing fine salt rather plentifully upon it when it is first taken from the pig, and letting it lie for a couple of days; it should then be well drained, and covered with a 249strong brine; this in warmer weather should be changed occasionally. When wanted for use, lay it into cold water for two or three hours, then wipe it dry, and it will have quite the effect of the fresh fleed when made into paste.

Inner fat of pig, 6 lbs.; fine salt, 1/2 to 3/4 lb.: 2 days. Brine: to each quart of water, 6 oz. salt.

Notes

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