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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (34 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
There are 39 comments for this recipe.
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Name: Joel Prittie 21st March 2015
There is a name for it by the way. Its called 'Sopping'
Name: Mike Brown 28th February 2015
Well if you think sugar is the killer why don't we fire off both barrels with this one. My tutor at college in the sixties was Scandinavian and introduced me to this little delight. Pork dripping spread on toasted crusty bread the drizzled with Golden Syrup! Sounds dreadful but the mix of sweet and savoury really works, go on I dare you!
Name: Neil Stewart 30th January 2015
Just grilled some lamb spare ribs. Every few minutes while they were cooking I poured the dripping from the grill pan into a glass jar. They are a cheap cut of meat and now I have loads of dripping for cooking. My grandfather was a shepherd and would regularly have Oat cake and dripping for breakfast. Lived till 89 even though a heavy pipe smoker. Sugar is the killer not fat in my opinion.
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