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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (987 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: Shaunn Munn 13th April 2018
Read about dripping on bread from the James Herriott veterinary book "The Lord God Made Them All". It was a staple on the Danish livestock carrier that took sheep from England to the USSR in the 1960's.

Until husband was diagnosed with cholesterol issues, I used dripping in many recipes. All were delicious -- chicken, beef, pork, ham, turkey, etc. If your system can take it, I suggest you try dripping as flavoring, fat substitutes, & of course, bread spread!
Name: Cyril Lowe 10th March 2018
When I was a kid , and had a bad chest in the winter , my Mam would rub goose grease onto my neck below my larynx , ( she called it my "Chucky hole" ) and I've survived to eighty-seven .
Name: Malcolm Bllackburn 8th March 2018
My Father, from Leeds, had a little rhyme, of which I can only remember, "The little bit of mucky fat me Mother dipped me cake in",. Does any know the rest.
Yes, bread/toast and dripping or bread and dip are delicious and may one day be "discovered "by the Foodies. Much better then chocolate covered insects!!
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