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bread and dripping

We had to get by on bread and dripping for our supper—nothing like this luxury.” He waved a hand over the table that had borne our Christmas lunch, such as it was, the carcass of the tiny chicken sitting forlornly in the middle. Pork or beef dripping can be served cold, spread on bread and sprinkled with salt and pepper (bread and dripping). LOL) and roast. The Gloucestershire version of this bread, baked in the oven from dripping, flour, brown sugar, spices, currants and raisins, had a toffee-like layer at the base of the cake which formed as it baked. Bread and Dripping Snacks Bread slice smeared with the richly flavoured, cold, set, juices and fat collected from beneath a roast, long considered a very basic food for the lowest members of a household. Though I make this from time to time as a side dish for steak, I … The cake will be the colour and texture of ghee. Bread and dripping was part of our staple diet, liberally enhanced with table salt. “Dripping bread, horseradish butter” was the description. Yummy! The popularity of bread and dripping, and dripping in general, has faded sharply since the end of World War II. Chef Jones described it as “like a pain au raisin.” As you tore open the spiral roll, the glittering fat sparkled at you. A modern-day bread and dripping. A pound per day. Pumpkin and potatoes with duck fat and garlic. I keep the dripping as it comes in the fridge then turn the bread into crumbs melt the fat and add to the bread. And for today’s story – just how bad does bread and dripping taste? At the humbler end of the scale, there’s dripping cake- or bread- which was once eaten in many British regions, although it is rarely heard of now. It has more calories than … This 'dripping' is not the refined fat of today's supermarkets. Now retired and living in Sweden I am introducing my Swedish wife to the delights of English war- ration food; to my surprise she informs me that her father was a devotee of bread and dripping. Each woman in the institutions received a pound of bread per day, or about 450g of bread. Each bite of the pillowy bread left an aftertaste of intense beefiness like you’d just drunk a shot of gravy. oh yes – just after the war (I was born in 1942) dripping was the thing to have on bread! The first thing that I needed to figure out was the bread because it was the eaten with every meal of the day. I buy a loaf of wholemeal bread and keep any dripping from sausages, burgers (OK who guessed I've got fussy teenagers? Bread and dripping, in the form of a roll. So while you may slather butter on your bread, half a teaspoon of dripping on a slice is easily enough to flavour it wonderfully. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. 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