Clarifying Fat
From The official handbook for the National Training School for Cookery, 1891
Fat need not be clarified more than once.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 10. The excerpt below is the record exactly as published.
Clarifying Fat. 25 To render down or clarify fat. 1. We take any scraps of cooked or tmcooked fat
Cook this with the app: pantry check, scaling, and the assistant.