To Clarify Beef Dripping II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of clarifying beef dripping for frying by boiling, skimming and straining. The full recipe is presented here and I hope you enjoy this classic British version of: To Clarify Beef Dripping II.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
ANOTHER WAY.
622. Put the dripping into a clean saucepan, and let it boil for a few minutes over a slow fire, and be careful to skim it well. Let it stand to cool a little, then strain it through a piece of muslin into jars for use. Beef dripping is preferable to any other for cooking purposes, as, with mutton dripping, there is liable to be a tallowy taste and smell.
Modern Redaction
Ingredients:
Beef dripping saved after a roast
Method:
Place the beef dripping in a clan saucepan, then bring to a boil over a low heat and continue to cook for a few minute, skimming the surface thoroughly during this time. Take off the heat and allow to cool slightly then strain through a fine-meshed sieve lined with muslin, pour into jars then allow to cool before storing in the refrigerator for later use.
