Skin the leaf lard carefully, cut it into small pieces, and put it
into a kettle or saucepan; pour in a cupful of water to prevent
burning; set it over the fire where it will melt slowly. Stir it
frequently and let it simmer until nothing remains but brown scraps.
Remove the scraps with a perforated skimmer, throw in a little salt to
settle the fat, and, when clear, strain through a coarse cloth into
jars. Remember to watch it constantly, stirring it from the bottom
until the salt is thrown in to settle it; then set it back on the
range until clear. If it scorches it gives it a very bad flavor.