To Render Goose, Duck or Beef Fat

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut the fat into small pieces. Put in a deep, iron kettle and cover with cold water. Place on the stove uncovered; when the water has nearly all evaporated, set the kettle back and let the fat try out slowly. When the fat is still and scraps are shriveled and crisp at the bottom of the kettle, strain the fat through a cloth into a stone crock, cover and set it away in a cool place. The water may be omitted and the scraps slowly tried out on back of stove or in moderate oven. For beef fat take the fat from the top of the critter. When fat is tried out, pour in crock. To every 4 pounds of beef fat, allow 1 pound butter; let dissolve in the hot fat. The butter may be omitted.