large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_40
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
If you are having frequent joints it is as well to do all your dripping together, once a week; but do not leave it long at any season with water under it, as that would taint it. Fat skimmed from boiled meat, _pot au feu_, before the vegetables, etc., go in, is quite as good as that from roast, treated in the same way. IF YOU ARE HAVING FREQUENT JOINTS IT IS AS WELL TO DO ALL YOUR DRIPPINGS TOGETHER ONCE A WEEK BUT DO NOT LEAVE IT LONG AND AT ANY SEASON WITH WATER UNDER IT AS IT WOULD TAINT IT FAT SKIM FROM BOILED MEAT POTO FEU BEFORE THE VEGETABLES ET CETERA GO IN IS QUITE AS GOOD AS THAT FROM ROAST TREATED IN THE SAME WAY
 for frying; it is quite as economical as to put less for it can be used over and over again, a pail or crock being kept for the purpose of receiving it. Always in returning it to the crock pour it through a fine strainer, so that no sediment or brown particles may pass which would spoil the next frying. To clarify dripping, when poured from the meat-pan, it should go into a bowl, instead of the crock in which you wish to keep it. Then pour into the bowl also some boiling water, and add a little salt, stir it, and set it away. Next day, or when cold, run a knife round the bowl, and (unless it is pork) it will turn out in a solid cake, leaving the water and impurities at the bottom. Now scrape the bottom of your dripping, and put it in more boiling water till it melts, then stir again, another pinch of salt add, and let it cool again. When you take off the cake of fat, scrape it as before, and it is ready to be melted into the general crock, and will now keep for months in cool weather.  A POUND OR TWO OF FAT IN YOUR PAN FOR FRYING IT IS QUITE AS ECONOMICAL AS TO PUT LESS FOR IT CAN BE USED OVER AND OVER AGAIN A PAIL OR CROCK BEING KEPT FOR THE PURPOSE OF RECEIVING IT ALWAYS IN RETURNING TO THE CROCK POUR IT THROUGH A FINE STRAINER SO THAT NO SEDIMENT OR BROWN PARTICLES MAY PASS WHICH WOULD SPOIL THE NEXT FRYING TO CLARIFY DRIPPING WHEN POURED FROM THE MEAT PAN IT SHOULD GO INTO A BOWL INSTEAD OF THE CROCK IN WHICH YOU WISH TO KEEP IT THEN POUR INTO THE BOWL ALSO SOME BOILING WATER AND ADD A LITTLE SALT STIR IT AND SET IT AWAY NEXT DAY OR WHEN COLD RUN A KNIFE ROUND THE BOWL AND UNLESS IT'S PORK IT WILL TURN OUT IN A SOLID CAKE LEAVING THE WATER IN IMPURITIES AT THE BOTTOM NOW SCRAPE THE BOTTOM OF YOUR DRIPPING AND PUT IT IN MORE BOILING WATER TILL IT MELTS THEN STIR AGAIN ANOTHER PINCH OF SALT ADD AND LET IT COOK AGAIN WHEN YOU TAKE OFF THE CAKE OF FAT SCRAPE IT AS BEFORE AND IT IS READY TO BE MELTED INTO THE GENERAL CROCK AND WILL NOW KEEP FOR MONTHS IN COOL WEATHER
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