SC - handbook

[LrdRas@aol.com]

- --- Philip & Susan Troy <troy at asan.com> wrote:
> LrdRas at aol.com wrote:
> > 
> > In a message dated 6/14/99 10:01:41 AM Eastern Daylight Time,
> > PRIDEelectric at centuryinter.net writes:
> > 
> > << So from this explanation the recipe wants "white dripping."  Is
> my modern
> >  substitution Crisco???
> > 
> >  Rayne >>
> > 
> > Rendered bacon fat would be my personal choice, followed by
> rendered salt
> > pork then lard and finally Crisco. BUT the flavor of the article
> will be
> > better and more closely resemble 19th century food flavors if you
> go with the
> > meat fats instead of the vegetable shortenings.
> > 
> > Ras
> 
> Whoa. Hold evvythin'. Click. That was the sound of a vague ancient
> memory returning to the top of the pile. I recall somewhere reading
> about the process (it might have been in Mrs. Beeton) of washing
> drippings. Essentially you melt them and stir them into very hot
> water,
> and most of the schmutz goes into the water, and you can skim the
> cleaned fat off the top, or let it chill and congeal again. You can
> repeat the process until you get as much of the impurities out as you
> like.
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
>
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