Dripping

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Dripping, also known usually as pork dripping or beef dripping, is an

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places,^[1] most shops now use vegetable oils.

Preparation is traditionally described as collection of the residue from meat roasts but modern production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). When the stock pot is chilled a solid lump of dripping (the cake) settles. The stock pot should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the colour and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt and pepper (bread and dripping). If the flavourful brown sediment and stock from the roast has settled to the bottom of the dripping and coloured it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat sarnie”.

Pastry

Dripping can be used to make pastry, for

Look up dripping in Wiktionary, the free dictionary.

• Dripping cake

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