Clarified Drippings
Ingredients
Directions
Separate the drippings
Pour drippings from the meat pan into a bowl instead of the storage crock.
Add a little boiling water to the bowl and stir.
Set the bowl aside to cool.
Once cold, remove the solidified cake from the bowl.
Scrape off impurities from the bottom of the cake.
Purify the fat
Place the cake in a saucepan with a little salt and boiling water.
Simmer over moderate heat for 30 minutes, skimming as needed.
After simmering, remove the cake from the water.
Scrape off any remaining impurities.
Melt the cake again to remove all water.
Strain the melted cake through a sieve.
Store
Store the clarified drippings in a stone crock, well covered, until hard.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Drippings from cooked meat
- Provide the rendered fat that is the main product of this recipe.
- Boiling water
- Carries away soluble impurities and water separates from the fat as it cools and simmers.
The step that matters
Melt the cake again to remove all water. Water left in the fat can cause spoilage and cloudiness, so the cake must be fully melted and drained of water before straining and storing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.