Dripping

Steel_2

Pikston wrote: »

For those that can't afford real cuts of meat, I find an excellent way of saving money is to cut several pork pies in half, take out the meat and then scrape the jelly from the edge of the pastry.

Seal this jelly in a plastic bag (similar to the one that contains the giblets when you purchase a turkey or pheasant) and hang it above the aga.

It will make a delicious 'dripping style' spread for bread, and you can even seal the pork-pies back together ready for the summer, when the young man you're courting takes you on a pic-nic. All you need to do is use the dripping from your roast pheasant as a type of glue to stick the two halves of the pork-pie back together.

I see McScruff is back with a new identity.

I'm surprised his mother let him stay up so late. He'll be tired in school today...

Steel_2

meritaten wrote: »

beef dripping tastes the best - but pork dripping is nice too.
and for those health nuts - I would rather put a natural product on my toast than the chemical muck which is laughing called healthy spreads!
healthy my @rse! more chemicals than a pot noodle and they call it 'healthy'???

It's actually pork dripping I'm using at the moment.

I was thinking last night, my grandmother always keep all of her bacon fat and pork fat for cooking. She refused to have anything to do with oil or margarine. She didn't think they were natural. I remember my father telling me when they came home from school they would be given a slice of bread and dripping to keep them going until dinner.

mother_noah

Sunday tea when I was a child was often toast and dripping followed by tinned fruit and evaporated milk.I still love it .