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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.
  • 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

If you tried this recipe and liked it, tell us about it
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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.
Name: Peter Pettifer 14th December 2014
i use beef oxtail +marrow bones cooked in a slow cooker until the meat falls of the bones,I then rescue the meat to be used later and discard the bones to the veg patch,the remaining fat & gravy I place in a bowl or individual pots (choclate spread pots are ideal ,the have plastic lids.) cool & enjoy !
Name: Joe Snow 5th December 2014
Whenever I cook bacon, sausages, or anything that leaves a large amount of fat in the pan, I grab a few slices of bread and fry them up in the melted fat. You just drop the bread in, leave it for a few seconds until it soaks up some of the fat and is golden brown, flip it, then do the same for the other side and you're done. Just be careful not to let one side of the bread soak up all the fat or you won't be able to brown the other side.
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