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To Clarify Drippings

Clarified fat is produced by slowly melting beef suet and straining the liquid.

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

Ingredients

Directions

Prepare

  1. Cut the beef suet into moderate-sized pieces.

  2. Place the pieces in a crock with a little boiling water.

Melt and strain

  1. Set the crock in a pot of boiling water on the stove to melt the suet slowly.

  2. Pour off the melted fat into a clean bowl, adding more boiling water as needed.

  3. Strain the fat.

  4. The next day, collect all the drippings and repeat the melting process over boiling water.

  5. Once melted and boiling, strain into a crock and store in a cool place.

Use

  1. Use the clarified fat for sautéing and save fat from soups to clarify weekly.

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

Beef suet
Provides the fat that is rendered and clarified into a cooking fat.

The step that matters

Melting the suet slowly over boiling water. Melting slowly in indirect heat keeps the fat from scorching, which would give it a burnt flavor and darker color. Straining removes the solid bits and impurities that would otherwise spoil the fat sooner.

“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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