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Fett og smelting

4 recipes · Slakting

4 fett og smelting recipes from the “Big Cookbook,” in the slakting category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Kidney Suet

    A short instruction: kidney suet is cleaned of membranes and glands, hung up to dry or finely chopped and dried, and stored in cloth bags (originally packed down in the flour supply).

  • Plukkister (Rendered Pork Fat)

    Plukkister (pork fat) is rendered like plukkfett, bottled slightly cooled in warm bottles that are corked well, and warmed in a water bath before use.

  • Rendering Horse Fat and Pork Fat

    Erken renders horse fat and pork fat: the fat is soaked (horse fat in vinegar water, 1 part vinegar to 1 l water), rendered separately in plenty of water (the horse fat in milk and water), then rendered together with a little chopped apple or celery and strained.

  • Rendering Trimmed Fat

    Erken's method for rendering trimmed fat: soak and chop the fat, boil 2 parts fat with 1 part water covered for 1 hour, skim, continue boiling uncovered until the water has evaporated, strain through cloth into molds, and store the set fat in a cool place.