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Cooking and Baking Fat

4 servings

Ingredients

• 1 kg Pork fat (leaf lard)
• 1 kg Beef suet (or ½ kg mutton suet)
• 1 kg Butter

Instructions

1. Carefully render 1 kg pork fat (leaf lard) and 1 kg beef suet — or, alternatively, ½ kg mutton suet — as described in the previous recipe, so that both become light and clear.
2. Then melt 1 kg of butter over the heat without browning it.
3. Carefully pour the butter off the sediment and mix all three types of fat together while hot.
4. Store the fat in an earthenware pot in a cool place.

Modernized from a treasured 19th-century German cookbook.