*101. Salted Spring Onions (Scallions) in Lard

• ½ lb. pork fat
• 6 spring onions
• 2 level tablespoons

Dice the fat and render it over low heat. Chop the spring onions very finely and sauté them in the lard, adding salt. When the onions are browned, pour the mixture into a small crock or dish, and let it cool. Use as a relish with rice or congee.