Chips cooked in lard will have to do

[vervialle]

The weather is miserable today in my part of Essex that continuous light rain,reminded me of the rain we get quite a lot in the Limousin, that the farmers there love because it soaks into the meadows rather than the heavy rain that just washes down the hills,and then I started thinking about those handsome brown cows, which before I had a house there, I was always impressed with how clean they were, little did I know it was the high rain fall that washed them so frequently.So then I started thinking about those long wonderful french lunches paticularly on a Sunday when no one is in a rush,  so O.H. and I went to Harwich where there is a fish and chip shop that still uses lard,we walked along the prom, good comfort food  plenty of salt and vinegar but not a patch on those long wonderful french lunches, 10 weeks to go and counting.

[Gluestick]

Lard? Lard? Lard? [:@]

You're supposed to use beef dripping! Well, according to my mate from Leeds and many others, too.

We used to have on shop locally which did use beef dripping for both fish and chips. Not to my taste, but another of my chums from Yorkshire used to swear it was as good as 'ome![:D]

 

[The Riff-Raff Element]

Ohhhhhh....chips COOKED in beef dripping from those same, plump,

succulent, grass-fed Limousin cattle. Not the easiest thing to find in

France (most gets sold on wholesale to industrial food manufactures and

soap makers - vegetarians! Do you know what you are washing with??) but

it can be got with a bit of effort. Mind you, finding decent haddock

can be a bit of a bugger.

I'm hungry again.

[vervialle]

Yes I think gluestick is right ,dripping is the real thing and whilst we are on the subject of limousin cows, you cannot get suet for love or money, I know you can get english suet here and there, but I want to try the french stuff.Should have posted this in the food section, sorry!!!!

[The Riff-Raff Element]

[quote user="vervialle"]Yes I think gluestick is right ,dripping is the

real thing and whilst we are on the subject of limousin cows, you

cannot get suet for love or money, I know you can get english suet here

and there, but I want to try the french stuff.Should have posted this

in the food section, sorry!!!![/quote]

Graisse de rognon - you may have to shop around: old fashioned

butchers are your most likely source. A good one might even be prepared

to order it for you. You will almost certainly have to grate it

yourself.

EDIT: if this fails, go and chat up a charcutier and ask for graisse de dos

from a pig - this usually gets used as a filler in sausages and

terrines, but makes a good substitute in savory dishes. No good for

puddings due to the pronounced "porky" flavour.

[vervialle]

Thanks Jond ,I have been looking out for it for ages and my english friend who lives in the same village has asked around with no avail.Regards