To Clarify Beef Dripping I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of clarifying beef dripping for frying by melting and mixing with boiling water. The full recipe is presented here and I hope you enjoy this classic British version of: To Clarify Beef Dripping I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO CLARIFY BEEF DRIPPING.
I.
621. Good and fresh dripping answers very well for basting everything except game and poultry, and, when well clarified, serves for frying nearly as well as lard; it should be kept in a cool place, and will remain good some time. To clarify it, put the dripping into a basin, pour over it boiling water, and keep stirring the whole to wash away the impurities. Let it stand to cool, when the water and dirty sediment will settle at the bottom of the basin. Remove the dripping, and put it away in jars or basins for use.
Modern Redaction
Ingredients:
Beef dripping saved after a roast
Method:
Carefully melt the beef dripping, place in a large bowl then pour over boiling water and mix in with the dripping, stirring all the while.
Whisk thoroughly then set aside to cool. During this time the dripping will solidify at the top and the impurities will settle at the bottom. Carefully remove the dripping then place in a jar and store in the refrigerator for later use.
