SC - SC re: bread and dripping
CorwynWdwd at aol.com
CorwynWdwd at aol.com
Mon Jun 14 08:22:32 PDT 1999
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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