Clarified dripping

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Make the dripping hot and pour it into boiling water. Stir it for three or four minutes and leave it to get cold. The impurities will sink to the bottom and should be removed with a knife.

Butter, when it came into general use, was heavily salted. Unsalted butter went rancid very quickly. Today, most recipes (including the ones in this book) expect you to use slightly salted butter or to add a pinch of salt, except when frying or making cakes. For these, use unsalted butter if possible.