The process began by rendering fat to make tallow. This involved chopping the fat into small pieces and then slowly heating it in a pot. The fat would melt down, separating from impurities and meat residues, which were removed to leave behind the clean tallow.
You gaze at the pale, creamy tallow, its surface smooth yet dotted with tiny, hardened imperfections. Solidified, it holds the faintest sheen under the flicker of lamplight, promising a utilitarian grace in its simplicity.