Toast and Dripping – one of the best food memories from childhood: the warm kitchen heated by the Aga, then tucking in to sumptuous gungy (totally unhealthy) toasts coated in dripping ... a dish piled up – the bottom slice was THE BEST - it oozed dripping!
|Toast and Dripping -|
preferably hot and melted!
Those were the days when we spent our time outside and we worked or played our little bodies to hunger needies ... so no worries about “mucky fat” – as I see beef dripping is called in Yorkshire.
A joint of beef was a precursor to dripping for supper another day ...
|Beef Roast with delicious dripping under|
the joint - use for gravy or toast and dripping
It can be spread and served cold – but we always had ours hot ... the advantage perhaps of the Aga and a constant cooking source ... the toasts toasted on the top of the Aga in a toasting rack, the slices kept warm in piles in the bottom oven ...
... perhaps a sprinkling of salt and pepper - then hungry mouths would be ready to tuck in – if we could wait!
It was traditional ‘back then’ for the fish and chip shops to cook in beef dripping ... while today those times have returned with the best chips being those cooked that way – as per the expert judges ...
|Toast rack on Aga top plate|
Who is for a slice of Toast and Dripping? -- me please – it’s cold outside!! Yummy!
Waste not want not ... especially in the frugal period we’re in ...
That is D for Dripping from Aspects of British Cookery
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