Nowt better than a bit of ‘Mucky fat’. That is the nectar of the gods that drips out of a large well cooked beef joint. When poured off it will conceal, rather than set, into two layers. The top will be a tasty float of soft fat or as some say dripping but then we get to the mucky bit. Underneath the fat will be a brown jelly like substance of beefy goodness ideal for spreading on a breadcake, scuffler or teacake.
The best result is when a helping of fat with a scrape of brown goodness is spread on your bread of choice. Barm cake, roll, bun, oven bottom, batch, cob, stottie, softie bridie, muffin, oggie, bap or buttery will all taste better with a lashing of mucky fat.
I am prepared for this delicacy to be called a drip teacake but not as southerners may say ‘a dripping sandwich’.
Do not Mistake Lard for Drip
- Another Yorkshire staple is lard! It is a key ingredient for cooking Yorkshire puddings. Batter is best poured into hot lard and cooked until golden brown.
- Lard is not dripping and vice versa!
- Lard is made from pigs as dripping is make from beef.
- Pigs may be mucky but that is just pigs for you.
- Lardy lads may play rugby league in Ponte or at Cass but they are too big for me to say so.
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