[Sca-cooks] about fats

[Phil Troy / G. Tacitus Adamantius]

On Jul 2, 2007, at 9:31 AM, Debra Hense/Kateryn de Develyn wrote:

> I have a recipe from Maestro Martino which I am trying to redact.    
> However I am stuck.
>
> I don't access to veal fat.  What would be the best substitution?   
> Is lard too harsh?  Should I try to find something that is more  
> yellow like chicken fat?

Are we talking about fat, as in adipose tissue, or rendered fat/ 
grease? In general pork fat is a pretty good substitute, as is beef  
suet, especially if from a youngish animal (such as most American  
beef cattle are).

Adamantius