Bread and Dripping circa 1900-1955
This sounds disgusting, but I remember eating this as a kid and relishing it. Mind you, we were practically starving in England at the time this was popular, so that probably had a lot to do with our enjoyment. I don’t know if this was primarily a Yorkshire dish or if people ate it in other counties. Lancashire, maybe, was a bread and dripping county. Anyhow, here’s the recipe.
Pour into a small china bowl all the left over fat and liquid from anything fried or roasted during the week. Let it sit by the stove and go solid. In our heated houses, it may have to sit in the fridge. Scrape the brown jelly and bits that settle on the bottom onto plain bread, and if you like, some of the brown fat as well. Salt and enjoy! The white fat can be used to fry again! What economy. Needless to say, this doesn’t work if you fry with oil. It has to be saturated fat. Yum!
Note: After eating this, and to prevent immediate hardening of the arteries, go for a brisk two-hour walk in the Yorkshire moors. Alternatively do 8 hours down a coal mine or on a trawler.