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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (1033 votes)
Preparation Time: 2 minutes
Cooking Time: None
Number of servings: 1 slice per person

Bread and dripping was popular in the interwar years, especially among poor families hit by unemployment. Such families could not afford to waste any food, including the by products of any meat they were lucky enough to be able to buy. Dripping could also be bought at the butchers. Old-fashioned chip shops used to fry their chips in beef dripping. Today it has fallen out of favour as it is considered very unhealthy.
  • bread
  • left  over fats after cooking a joint of beef or pork
  • Roasting tray
  • Spoon
  • Knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

Dripping is the liquid that is left in the pan when you cook beef or pork.

  1. Roast the beef or pork
  2. Lift the beef or pork from the tray
  3. Let the juices in the tray cool and solidify. You will have a jelly like meat substance at the bottom and the soft fat at the top
  4. Remove the soft fat, which is the dripping
  5. Place in a fridge until it is needed
On cold bread
  1. Spread the dripping on the bread
  2. Add a little salt and pepper
On toast:
  1. Spread on toast, sprinkle with a little salt
Bread and Dripping - print view  Bread and Dripping - print view

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Name: Christopher Wagstaff 13th January 2019
can't remember is it ok to mix different meat drippings in the same bowl ?
Name: Cindy L Holben 11th January 2019
The thinking on fats is changing rapidly. Some research says pork fat is not nearly as bad as we thought. The link to heart disease is not clear. Stay tuned to this channel. This might make a comeback.
Name: Colin G 4th January 2019
For me this was a treat whenever mum cooked a joint of meat but particularly at Christmas when the turkey was cooked as it produced lots of yummy jelly under a thin layer of fat! Boxing day and for as long as it lasted, we'd all have dripping jelly on toast for breakfast. I think off it as a delicacy and I relish it every Christmas
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