Yield: 1 servings
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This is made from the inner or kidney-fat of the hog. It should be cut up in small portions, and boiled down on a slow fire. Let the fat boil till all the oil is extracted; but be careful not to let it burn. When it has ceased to make a noise, be on the watch; it is ready to strain off into clean, dry jars. The best, are the stone-jars, with covers to them.
**MY NOTE** This is amazingly close to how I have rendered lard. I use my biggest roasting pan, cut the chunks of fat up, and put it in the oven at 225. The part about her saying when it ceases to make noise is very true.... I also press the cooked stuff to get more liquid out of it, and then pour it into a bowl. I then let it sit for a few minutes to let any impurities settle, then ladle it into those little plastic margarine ½ pound containers. I usually let them sit on the counter until they have solidified, then store them in the freezer. It makes excellent oil for deep frying, and regardless of what they say about cholestrol and stuff, it makes the absolute best pie crusts.... Origin: The Canadian Settler's Guide, written in 1855. Shared by: Sharon Stevens Submitted By SHARON STEVENS On 03-28-95