Lard, to melt

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for melting lard
Instructions (6)
  1. Strip off the skin from the inside fat of a fresh-killed pig.
  2. Slice it down very thinly into a new or well scalded jar.
  3. Set either in the bain-marie, or in a pan three parts full of boiling water.
  4. Let it all simmer till thoroughly dissolved.
  5. Strain it into small stone jars, or a deep bowl, and leave it till cold.
  6. When cold, tie it over with some of the skin taken from the lard, or well washed and dried bladder.
Original Text
Lard, to melt.—Strip off the skin from the inside fat of a fresh-killed pig, slice it down very thinly into a new or well scalded jar, set either in the bain- marie, or in a pan three parts full of boiling water, and let it all simmer till thoroughly dissolved; now strain it into small stone jars, or a deep bowl, and leave it till cold, when you tie it over with some of the skin taken from the lard, or well washed and dried bladder.
Notes
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