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To Clarify Dripping

A method for clarifying dripping 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 clean.

  3. Pour through a fine sieve into a basin.

  4. Let it cool, then remove any sediment from the bottom.

Wash and set

  1. Melt it again with ½ pint of water.

  2. Strain 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
Provides the fat that is clarified and kept for cooking.
Water
Melted with the dripping so impurities and sediment settle out as it cools.

The step that matters

Remove the sediment before the second melt. Fine particles and meat juices left in the fat can burn or turn bitter on later cooking, and they shorten storage. Letting the fat cool fully lets the clean fat set on top, so the sediment can be lifted away cleanly.

“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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