A Blanc

Ingredients

• 1 pound fat bacon
• 1 pound beef suet
• 1 pound butter
• 2 lemons lemon juice
• 2 bay leaves
• 3 cloves
• 3 carrots
• 3 onions
• less than 0.5 pint water
• salt

Instructions

1. Put the rasped fat bacon, beef suet cut small, and butter into a stewpan.
2. Add the strained juice of two lemons, bay leaves, cloves, diced carrots and onions, and less than half a pint of water.
3. Simmer gently, stirring often, until the fat is well melted and the water has evaporated.
4. Pour in rather more liquid than will be required for the dish to be cooked in the blanc.
5. Boil it softly until all the ingredients have given out their full flavour.
6. Skim it well.
7. Add salt if needed.
8. Strain it off for use.