To preserve Dripping

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Take six pounds of good beef dripping, boil it in some soft water, strain it into a pan, and let it stand till it is cold.
  2. Then take off the hard fat and scrape off the gravy which sticks to the inside.
  3. Do this eight times, and when it is cold and hard take it off clean from the water, and put into a large saucepan, with six bay-leaves, twelve cloves, half a pound of salt, and a quarter of a pound of whole pepper.
  4. Let the fat be all melted, and just hot enough to strain through a sieve into a stone-pot.
  5. Then let it stand till it is quite cold, and cover it up.
  6. In this manner you may do what quantity you please.
  7. It is a very good maxim to keep the pot upside down, to prevent its being destroyed by the rats.
  8. It will keep good any voyage, and make as fine puff-paste crust as any butter whatever.
Original Text
To preserve Dripping. THIS is one, among many other useful articles at sea, and in order that it may properly keep for that purpose, it must be made in the following manner: Take six pounds of good beef dripping, boil it in some soft water, strain it into a pan, and let it stand till it is cold. Then take off the hard fat and scrape off the gravy which sticks to the inside. Do this eight times, and when it is cold and hard take it off clean from the water, and put into a large saucepan, with six bay-leaves, twelve cloves, half a pound of salt, and a quarter of a pound of whole pepper. Let the fat be all melted, and just hot enough to strain through a sieve into a stone-pot. Then let it stand till it is quite cold, and cover it up. In this manner you may do what quantity you please. It is a very good maxim to keep the pot upside down, to prevent its being destroyed by the rats. It will keep good any voyage, and make as fine puff-paste crust as any butter whatever.
Notes
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