Ingredients
- 1 saltspoonful of salt
- salt
Directions
Cut the dripping into small pieces, and lay it in a basin. Pour boiling water on it, and stir it well till melted. When cold, remove the clarified dripping from the water, and melt it down again in a clean basin, to dry up the water in it. It will then keep for a long time, and will make excellent pastry.
The water in which dripping has been clarified should be added to the stock-pot, as it gives flavour, as well as colour, to the contents.
Fat (which may be bought at the butcher’s in bits, at 4d. per pound) is still better, for all purposes in which dripping is mentioned in this book.
It should be clarified thus : cut 2 lb. fat into bits an inch square, add j pint water, and 1 saltspoonful of salt. Simmer it till quite clear (it will take about twenty-five minutes), stirring it often ; strain it off. This is better than butter for pastry.
LESSON IV.— DINNER.
Potato Soup, Roast Pork, with Yorkshire Pud- ding. Fried Tarts. Extra Instruction. How to Cook a Mutton Chop.