Beef Dripping

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the dripping
For flavouring
Instructions (12)
  1. Boil the beef-dripping in soft water.
  2. Strain it into a pan and let it stand till cold.
  3. Take off the hard fat and scrape off the gravy which sticks to the inside.
  4. Repeat this process eight times.
  5. When the fat is cold and hard, take it off clean from the water.
  6. Put it into a large sauce-pan with the bay-leaves, cloves, salt, and whole pepper.
  7. Melt the fat until it is just hot.
  8. Let it stand until it is not enough to strain through a sieve into pots.
  9. Let it stand till it is quite cold, then cover it up.
  10. Thus you may do what quantity you please.
Storage
  1. The best way to keep any sort of dripping is to turn the pot upside-down, and then no rats can get at it.
  2. If it will keep on this board, it will make as fine puff-paste fruit, as any butter can do, or crust for puddings, &c.
Original Text
TAKE six pounds of good beef-dripping, boil it in soft water, strain it into a pan, let it stand till cold; then take off the hard fat, and scrape off the gravy which sticks to the inside. Thus do eight times; when it is cold and hard, take it off clean from the water, put it into a large sauce-pan, 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, let it stand till it is not enough to strain through a sieve into these pots, and stand till it is quite cold, then cover it up. Thus you may do what quantity you please. The best way to keep any sort of dripping is to turn the pot upside-down, and then no rats can get at it. If it will keep on this board, it will make as fine puff-paste fruit, as any butter can do, or crust for puddings, &c.
Notes
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