[Sca-cooks] fat

Terry Decker t.d.decker at worldnet.att.net
Tue Jul 3 11:55:14 PDT 2007

I kinda suspect this recipe may be one of the meat pie recipes, where 
Martino uses veal fat for browning the meat.

In "How to Prepare a Pie in a Pot," Martino latter uses lard to cook some of 
the other ingredients.  In preparing veal cutlets, he uses lard to keep the 
meat from drying out.  In other recipes, he suggests using veal fat or pig's 
fat (which might also be translated as lard).  Based on his recipes, I think 
Martino would have had no problem substituting lard for veal fat in a pinch.


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