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History Cookbook: Bread and Dripping

This recipe is in category Interwar Years
About this recipe
Healthiness : (33 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 33 comments for this recipe.
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Name: Mick Collins 14th September 2014
jones's fish shop herne bay kent still friesf dripping in beef dripping is there any way of finding out where to buy it as butchers and super market dripping does not taste the same i think he gets it from krafts beef dripping hope someone may help as i like the flavour
Name: Miss Paddock 29th August 2014
Kept me going as a nipper, just reading it makes me dribble.
Name: Deborah Beeston 11th August 2014
Just had two slices of beef dripping on bread for breakfast...yummy
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