TO SAVE BEEF-DRIPPING.
Pour off through the spout of the roaster or tin-kitchen, all the
fat from the top of the gravy, after you have done basting the
meat with it. Hold a little sieve under the spout, and strain the
dripping through it into a pan. Set it away in a cool place; and
next day when it is cold and congealed, turn the cake of fat, and
scrape with a knife the sediment from the bottom. Pat the dripping
into a jar; cover it tightly, and set it away in the refrigerator,
or in the coldest place you have. It will be found useful for
frying, and for many other purposes.
Mutton-dripping cannot be used for any sort of cooking, as it
communicates to every thing the taste of tallow.
fat from the top of the gravy, after you have done basting the
meat with it. Hold a little sieve under the spout, and strain the
dripping through it into a pan. Set it away in a cool place; and
next day when it is cold and congealed, turn the cake of fat, and
scrape with a knife the sediment from the bottom. Pat the dripping
into a jar; cover it tightly, and set it away in the refrigerator,
or in the coldest place you have. It will be found useful for
frying, and for many other purposes.
Mutton-dripping cannot be used for any sort of cooking, as it
communicates to every thing the taste of tallow.
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