"'Now I came to tell you that there is cocoa and bread-and-dripping in the dining room, if you like.'
'Very much miss,' I said, over the lurch of my stomach."
-Mary Russell, MREG

Bread and Drippings

Contributed by Irene Henry on Jan. 20, 1998

One or two slices white bread, preferably slightly stale.
Clean bacon grease (drippings), cooled.
  1. Spread bread with drippings.
  2. Eat.
One variation is to lightly fry the bread in the drippings.

Says Irene: "My grandmother grew up eating this and lived into her mid-90's. Go figure."

Sara Berger adds:
"The Jewish version of bread and drippings would be chicken fat on bread (rye or challah or matzah, but not white), with a little salt. The chicken fat was rendered (cooked down) with fried onions. Some of our families also lived well into their 90s. I loved it years ago, would never think of eating it now.

Some day, the researchers may decide that such meat fats are really good for us if they don't kill us first."

Susan O'Brien says:
"I think it should strictly speaking be toast and dripping, dripping being the fat left over from roasting beef. A favourite supper dish when I was small was - Drippingtoastandmarmite

Thick slices white bread toasted in front of the fire, spread with beef dripping, and Marmite on top. Cholesterol nightmare, but very comforting."


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Last Modified: May 21, 1998