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To Clarify Dripping

A clarified animal fat made by melting dripping, 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.

Re-melt and strain

  1. Melt it again with ½ cup 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.

Explore the science

What each ingredient does

Dripping
The fat being clarified; it solidifies when cold, which lets impurities settle and be removed.

The step that matters

Let it stand until cold. As the dripping cools, sediment and impurities settle below the fat, which sets firm. Lifting it off cleanly depends on waiting until it is fully cold.

“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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