Axunge is exclusively obtained by melting leaf lard without using any other material; axunge is finer than lard and is also employed for kitchen and pastry purposes. The leaf lard is melted in a bain-marie or by steam, this latter method being preferable. Remove the skin and fibers from ten pounds of leaf lard, cut it up in squares about half an inch each and bathe them in eighteen quarts of water with half a pound of crystal soda; wash in several waters, drain and pound in a mortar, then put it into a well tinned copper basin in a bain-marie and steam by keeping the water boiling all the time until the lard is all melted, now strain it through a fine colander and leave to cool slightly, adding one pint of cold water, stir well, let it rest, then pour off the clear part when it begins to set, beat well to have it smooth.