SC - SC re: bread and dripping

[snowfire at mail.snet.net]

- -Poster: Elysant <Snowfire at mail.snet.net>

In Britain "bread and dripping" is an old-fashioned snack type of meal.  I 
don't know how old the practice is, but I think it might be more prevelant in 
the North.  Beef dripping is the usual thing used, and because of the chance of 
it "going off" - it's only supposed to be eaten in a month with an R in it, 
when there are lower temperatures.  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?

Elysant


Ras said:
 
>> Yes, Meats that have been grilled, fried, etc., produce drippings that can
>> range from very dark ones filled with particles and flavor to sweet white
>> fats that have a very soft flavor. For instance the fat from salt pork or
>> bacon slowly rendered is almost pure white and creamy smooth while that from
>> a fried pork chop is less white and strong flavored. It is the 'nice' white
>> drippings that the recipe is calling for.
 
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