SC - for bread-smearing

[Louise Sugar]

Angelique remind me when we finally get together to bring you a pot of bacon
drippings....that is if there are any left  :)

What I do is use a crock and every time I make bacon I pour the
drippings/fat off into the crock and refrigerate...I rub the drippings on
potato skins and sometime chicken skin before baking as well as used them as
a kind of larding in lean meats (with the syringe that got lost on the move
before last)  I also use them to fry home fries and such...
- -----Original Message-----
From: Woeller D <alaric05 at erols.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Friday, November 07, 1997 10:38 AM
Subject: Re: SC - for bread-smearing


>margali wrote:
>>
>> Charles McCN wrote:
>>
>> > Well, it isn't everybody's horn of wine, but duck fat and salt is
>> > pretty
>> > good... (When it is hot)
>> >
>> > Charles
>> >
>>
>> Canard a la tyrolian drippings
>> duck fat, cider vinegar, cinnamon, brown sugar and white pepper......i
>> think i need to go shopping for ducks again
>> margali
>
>Where would one >get< duck fat? And how is this spread kept/preserved?
>Is it only eaten when prepared fresh?  Must it be kept under
>refridgeration?  Can it be canned? Frozen? Any other details?
>Angelique
>The perpetually curious
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