The receipts (recipes) for many of the dishes that I’ve
been cooking lately (i.e. apple fritters), specify that they
be fried in lard. Now, in the past, I’ve often just bought
it at a local supermarket. However, once I began awhile
back to read the list of ingredients on various and sundry
packages, I soon discovered store-bought lard contains
all kinds of odd and questionable things. So, I went back
to making my own.
Fortunately, another local grocery store sells packages
of pork fat (and it’s fairly inexpensive). So, every now
and then during the past few years, I’ve purchased
batches of that lovely piggy fat and rendered it myself.
It’s done on my “mo-dern” gas stove, of course, as I
don’t have a cooking hearth (although, I have done it
a couple of times at Wyckoff’s firepit and even once
at the Crane House). Nevertheless, I always feel very
“historic” as I toil away, knowing that, no matter what
I’ll be cooking eventually, it’ll be done in a more authentic
manner. And, as my frequent readers know, that’s what
I’m all about. HUZZAH!
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