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Dessert

To Clarify Dripping

Clarified dripping is clarified animal fat made by melting, skimming, sieving, and re‑melting with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Clarify Dripping

Ingredients

Directions

Clarify the dripping

  1. Melt the dripping in a saucepan over medium heat.

  2. Skim the top until it is clean.

  3. Pour it through a fine sieve into a basin.

  4. Let it stand until cold.

  5. Remove the sediment from the bottom.

Melt and strain

  1. Melt it again with ½ pint of water.

  2. Strain it through a fine sieve into a jar or basin.

  3. Let it cool before use.

Recipe from a historical cookbook (Internet Archive).

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.

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What each ingredient does

Dripping
Provides fat that carries flavour and gives the clarified result its texture.
Water
Melted with the dripping to help separate remaining sediment and impurities during the second straining.

The step that matters

Remove the sediment from the bottom. Sediment left behind after the first cooling can burn, spoil flavour and shorten storage. Lifting off the solidified fat cleanly keeps the sediment out of the final result.

“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.

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