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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (1356 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.
Ingredients
  • bread
  • left  over fats after cooking a joint of beef or pork
Equipment
  • 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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Comments
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Name: Hev S 28th December 2019
Lamb Dripping is the best. I absolutely love Lamb, could eat it every week.. I made a Lamb Roast for Christmas Dinner, scraped some of the meaty goodness off the top in the tin, before roasting more potatoes in the fat/oil mix on Boxing Day..
Anyway I was going to make a Lamb Broth with the leftover bone, and the scrapings! But now I'm going to toast a slice of bread and spread the scrapings on that for my breakfast!
Name: Richard Marks 17th December 2019
People who have never had Turkey dripping on hot toast have missed out on the most delicious Xmas treat. - use a mixture of the fat and jelly with a sprinkle of salt. I have introduced so many people to this treat over the years. They may look doubtful but after the first taste they are sold. I would rather through away the Turkey than the Dripping. It may not be healthy but I am nearly 91 so who cares!
Name: Jackie Paddock 26th November 2019
This was a treat in the 1940s as fat was rationed. I was given the job of scraping the crispy bits of the bottom of the dripping bowl. The first cooking skill my mother showed me was how to clarify the fat, and to make bread raspings by baking stale bread in the oven and then crushing with s rolling pin.
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