Clarified Fat

Ingredients

• Three pounds of Fat (cooked and uncooked)
• Cold Water to cover

Method

1. 1

   Cut up the fat into pieces about half inch square.

2. 2

   Put into a saucepan; cover with cold water and bring to the boil.

3. 3

   Skim carefully.

4. 4

   Care must be taken that the fat does not burn.

5. 5

   It must be kept over the fire until the pieces are slightly brown.

6. 6

   Cool and strain.

7. 7

   The slightest smell indicates over-cooking.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 2. The excerpt below is the record exactly as published.

Clarified Fat. Ingredients. Three pounds of Fat (cooked and uncooked). Cold Water to cover

Cook this with the app: pantry check, scaling, and the assistant.