HERB - Rendering fat

[Gaylin Walli]

I'm trying to understand the rendering process a little better.
Unfortunately, the library is closed and I don't have a cookbook
that explains it. I'm doing the rendering in an effort to suppply
my ointment recipes with the period bases.

Platina says on page 163 of "On Right Pleasure" that

   Fat is made from the fat of a pig or geese in this way: put
   finely cut fat in a pot over live coals so that it does not
   absorb smoke as if you had put it over flame. Put in as much
   salt as you think is enough. When it has melted and before it cools,
   strain it into a collection jar, and lay it away for use so you
   can use it when you wish. This is also made from the fat of goose
   and hen."

Why the salt? Does it preseve the fat or keep something stuck in
the right place? Or keep the floaties from going the wrong place?

And also, when Platina says ""from the fat of goose and hen" then
mean goose fat or chicken fat, right? I thought that chickens of
the time were quite scrawny in comparison to today's. Is there
another bird to which they could be refering?

Just idle questions at the end of the work week. :)

Jasmine

Jasmine de Cordoba, Midrealm (Metro-Detroit area of Michigan)
jasmine at infoengine.com or g.walli at infoengine.com

"Si enim alicui placet mea devotio, gaudebo; si autem
nulli placet, memet ipsam tamen juvat quod feci."
-- Hroswith of Gandersheim
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