leaf lard of the best quality obtainable was purchased from a butcher.
Lard should be sweet, and is best when tried out from leaf lard.
When ready to render, wash in warm water twice and boil in more water than you do for leaf lard.
This fat is the best and makes what is called the leaf lard.
There is a fine skin over it and it looks like tallow or leaf lard.
leaf lard used exclusively for butterine and benzoinated lard.
A large amount of fat is found lining the back of the abdominal cavity, and this is known as leaf lard.