Dripping

Dripping is the fat that has dripped off a roasting joint or bird. Once the fat and meat juices have cooled and solidified, the jelly or juice underneath can be removed and used to make gravy or stock, whilst the sediment from the bottom of the pan can be discarded (although at once time, this sediment was spread onto toast and eaten as a snack).

The remaining dripping can be used as a tasty cooking fat; beef dripping is ideal for frying the meat for beef stews, whilst pork dripping can be used for any savoury dish. Goose or duck dripping works well for roasted vegetables, bean dishes and fried potatoes, and chicken dripping is used to replace lard in many Jewish recipes. However, lamb dripping is not recommended for cooking; it has a rather unpleasant flavour and aroma, and tends only to be used in Middle Eastern cuisine.