FW: SC - SC re: bread and dripping

[Decker, Margaret]

I've done that for years, I just didn't know there was a phrase that covered 
it. Unless you count smaltz.. which is chicken fat sometimes served the same 
way.

In a message dated 6/14/1999 11:14:01 AM Eastern Daylight Time, 
snowfire at mail.snet.net writes:

> The dripping is kept intact in the bottom 
>  of the pan the beef was cooked in, allowed to set, then the fat layer is 
>  scraped off, and the underlayer of condensed juices etc, with a little of 
> the 
>  fat layer is spread thinly on a crust of bread.  
>  
>  (It's delicious BTW)
>  
>  Is this familiar to anyone else?
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