What Is In Bring Back The Dripping
Britain used to eat well. Dripping on toast, a bowl of mutton broth, a Sunday joint with potatoes roasted in beef fat, steak and kidney pudding under a suet crust, honest food built on proper ingredients and proper fat. Then we were told it was killing us. We swapped the lard for seed oil and the butcher for the supermarket, and quietly forgot how to make any of it.
Bring Back the Dripping is a recipe book and a small act of remembering. Thirty-three traditional recipes across six chapters, breakfasts and toast, soups and broths, the Sunday joint, slow-cooked suppers, sausages and potted meats, and puddings, each tested in a domestic kitchen, with the history checked against the record. Four short essays trace what was lost and why: dripping, mutton, offal, and suet.
What Arrives With It
140 pages, illustrated, set in the same typography as The Ruminati. A digital PDF, delivered the moment you buy it, yours to keep, and to cook from.
Where To Start
Chapter one asks you to render your own fat, so work out what a bag of butcher’s trim will actually give you with the free rendering calculator, and get the Sunday joint right with the roast calculator. The wider case for cooking this way sits in The British Table. The American companion, built on beef tallow instead of dripping, is Bring Back the Tallow.
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Cath Unwin (verified owner) –
Instant download on ordering. Full of great and interesting information loving the recipes my old favourites and more and really interesting advice and commentary and at the end there’s even the stores and website where we can purchase these interesting real food goodies. The photos are really lovely too ! highly recommended from me.