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Definition of Leaf fat
1. Noun. Fat lining the abdomen and kidneys in hogs which is used to make lard.
Definition of Leaf fat
1. Noun. The layers of fat that support the kidneys of a pig ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Leaf Fat
Literary usage of Leaf fat
Below you will find example usage of this term as found in modern and/or classical literature:
1. Successful Canning and Preserving by Ola Powell (1917)
"Trying Out Lard.—Only the best of fat should be used for choice lard. leaf fat
is the best. Leaf lard is that which is made from the leaf fat ..."
2. Cottonseed Products: A Manual of the Treatment of Cottonseed for Its by Leebert Lloyd Lamborn (1904)
"In the packing plants the leaf fat is taken from the animal immediately after
... A good quality of leaf fat will produce by careful handling about 90 per ..."
3. The Child Welfare Manual: A Handbook of Child Nature and Nuture for Parents by University Society, New York (1919)
"leaf fat (TENDERLOIN r KIDNEY Chart showing the names and location in the carcass
of the various pork cuts. Those commonly used for roasting are the loin ..."
4. Farmer's Cyclopedia of Live Stock by Earley Vernon Wilcox, Clarence Beaman Smith (1908)
"The leaf fat includes the large mass of kidney fat and the choice fat ... The high
grade of lard is made of 60 per cent back fat and 40 per cent leaf fat. ..."
5. A Glossary of Words Used in the Wapentakes of Manley and Corringham by Edward Peacock (1889)
"LEAF-FAT, LEAF.—(i) The inner fat of a pig, duck, or goose. What a fine goose
that is o' thine ; why it hes a leaf like a pig. (2) Sometimes, though rarely, ..."
6. Pharmaceutical and Food Analysis: A Manual of Standard Methods for the by Azor Thurston (1922)
"Leaf lard prepared from leaf fat is practically an article unknown in commerce.
What is sold as pure leaf lard is generally rendered from trimmings made in ..."
7. Text-book of Meat Hygiene: With Special Consideration of Antemortem and by Richard Heinrich Edelmann, John Robbins Mohler, Adolph Eichhorn (1919)
"1, made entirely from leaf fat, yields about 91 per cent, and 2 per cent, prime
steam lard from the scraps. No. 2, made entirely from back fat, yields about ..."
8. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"Our grandmothers had the right idea-they used only the leaf fat and they knew
how to render it. They did it in an open kenle,sothat all the vapors which ..."
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