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smoking hot lard


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  • "Shape in a tablespoon without smoothing much, slip them off into a basket, and fry in smoking hot lard one minute. ... The lard should be hot enough to brown a piece of bread while you count forty."

    —Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 232

    Italics in original.

    May 4, 2010