Stern
I read this recipe a hundred years ago in the "Rabotnitsa" magazine and since then I often cook lard with layers of meat just like that.

Lard in onion skins

We fill the fat with plenty of coarse salt, put the load on top and keep it at room temperature for a day. Then add peppercorns, bay leaves, a lot of onion husks to the pan, pour cold water and cook for an hour and a half (until it becomes soft). The fat should cool completely in the same solution. We take out the bacon, stuff it with garlic, wrap it in a film and on the top shelf of the refrigerator until morning.
The fat turns out to be very beautiful, the skin is soft and tasty. It seems to me that the husk and a kind of light taste gives.
One of our favorite dinners is a vinaigrette and a lard sandwich on black bread.

Lard in onion skins
Hairpin
I am grateful for lard in onion skins... Well I made it then - and into the freezer. And then I got it ... the taste is soft, pleasant. With a good bread - the most it !!!

Lard in onion skins

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