Dripping &c.—to Prepare

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
for frying
Instructions (2)
  1. Put the dripping in a pan on the fire with a little cold water (1/2 pt. to 12 lbs. dripping), and let it boil up, skim often and very carefully; when it looks clear, turn it out into a large pan of cold water and leave it some hours; when you take it up you will find it has a sediment (which must not be used); squeeze the good dripping and melt it on the fire, pour it into as many bladders as you can get, and the rest into preserve pots, and paper these well.
  2. Skim the grease off the hot soup carefully every to minutes, and again next day when cold; save
Original Text
Dripping &c.—to Prepare. Put the dripping in a pan on the fire with a little cold water (½ pt. to 12 lbs. dripping), and let it boil up, skim often and very carefully; when it looks clear, turn it out into a large pan of cold water and leave it some hours; when you take it up you will find it has a sediment (which must not be used); squeeze the good dripping and melt it on the fire, pour it into as many bladders as you can get, and the rest into preserve pots, and paper these well. Skimming of first stock soup is more delicate than lard for frying croquettes and cutlets. Skim the grease off the hot soup carefully every to minutes, and again next day when cold; save
Notes
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