SC - Fw: [Mid] Tudor Life

[Alderton, Philippa]

>From my soap making and cooking experience:
Tallow is beef. Lard is pork. Lanolin is sheep.
We won't even mention chicken fat.

I render (or melt) the fat in a roasting pan in the
oven at about 250 degrees F. and everyone thinks
I'm cooking a brisket.  Then I pour the melted
fat through a wire mesh sieve lined with a large
coffee filter.

/Elizabeth Hawkwood
Elfsea



CONNECT at aol.com wrote:

> In a message dated 6/15/99 9:51:47 PM, nn3_shay at yahoo.com writes:
>
> << What is the difference between tallow, and suet/lard? >>
>
> My understanding is that lard is rendered tallow?
>
> Yours,
> Rosalyn MacGregor
> (Pattie Rayl)
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