Clarifying and Rendering Fat

The first time I bought some lard to make the pastry for chicken and leek pie, a horrified thrill ran through me. Lard! I was actually buying lard and I was going to cook and eat it too! Though really,  I shouldn’t have a problem with it – sometimes I eat Bacon Frazzles and heaven knows what they contain.

So here, by request, is how to clarify fat and as a bonus, how to render it! Both methods are from Florence Greenberg’s Jewish Cookery Book, (1947). I have never done this – if you have, or if you go on to do so, let us know! NB. I have no idea how long fat processed according to either method can be stored and used safely. Caveat culinator (or something)!

Meat and Potato Latkes

I’ve ransacked Potluck Cookery (Faber & Faber, 1955) again for a fridge clear-out dish.

Meat and Potato Latkes

Leftover: Cooked meat, ground, 2 cups

AND

Grated raw potato, 2 cups
Minced onion, 1 tablespoon
Salt ½ teaspoon
Pepper, to taste
Worcester sauce, 1 teaspoon
Eggs, 1 whole and 1 yolk
Fat, shortening, lard or salad oil, ¼ cup
Sour cream (optional)
Tomato or cheese sauce