402 lard recipes

German Hackbraten (Falscher Hase) meatloaf recipe made with ground beef and pork, roasted with onions, garlic and yellow turnip until the crust turns deeply golden. A traditional oven-roasted meatloaf sliced and served with its own pan juices over potato salad.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.

Fall apart tender beef short ribs with vegetables au jus.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Old-fashioned jelly top cookies made with molasses, lard, and warm spices. Rolled, dipped in egg white and sugar, then topped with a jewel of firm jelly.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.

Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.