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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (47 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: Colin Taylor 5th January 2017
Heat turkey jelly until it's very hot ,then dip in a slice of bread. Eat the bread whilst it's still soggy and hot. Don't know where it originated from, but my mum is in her 70s from the Midlands. It's fantastic at Christmas.
Name: Derek Jarvis 7th December 2016
I grew up in wartime England. Our big treat after Christmas Dinner, was to have dripping toast on Boxing Day. My brother and sister and I would try to get to the gravy first - there was never enough of that tasty stuff!

I moved to America about 50 years ago, but still like to save the drippings, although the folks over here seem to think it's pretty disgusting!
Name: Jay 3rd May 2016
My Granny used to roast her turkey and always seemed to have loads of drippings from it. I live in Dublin, Ireland. She would bring us over two large pudding bowls-ful of the stuff after Christmas. Then my mum (and dad) would fry big slices of bread in it. It was the absolute bomb!! I have never tasted anything as good as it. The jelly had all the flavour of the smell of roasting turkey (If you know what I mean) and the white fat on top gave the bread a crispy surface. To this day I make sure to save the turkey dripping. Best flavour by far is an organic free-range bird with all intact (i.e. not a fillet or crown), not stuffed and with a little beef dripping and some hot water in the roasting pan, salt and away you go. It never seems to produce anything like as much dripping as my lovely granny managed to extract, but boy, do we all LOVE Boxing day breakfast!!!
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