Gravy may be made from the drippings in the oven by boiling it in a skillet, with thickening and seasoning.
The fat used may be butter or the drippings from the meat, the allowance being 2 tablespoonfuls to a cup of liquid.
Put in a pan containing a little hot butter and drippings and fry light brown.
Cut in half-inch slices, sift flour over each slice and fry a golden brown in a couple tablespoonfuls of sweet drippings and butter.
Dredge with flour and fry slowly in a couple tablespoonfuls of butter and lard or drippings until a golden brown.
When different fats have been tried out, to clarify them, add to every pound and a half of combined fat or drippings a half cup of boiling water and a pinch of baking soda.
Or the small boiled potatoes may be cut in thin slices, browned in a couple tablespoonfuls of butter or drippings and two eggs beaten together stirred over the potatoes a few minutes before they are ready to serve.
When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions.
Then remove the cake of fat formed on top of soup and add it to drippings for frying.
Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.
If fat for deep frying is the right temperature a crust is at once formed, and the oysters do not absorb as great a quantity of fat as when fried in only enough butter and drippings to prevent scorching, as they must then be fried more slowly.
Or fry slices of well floured tomato in pan containing just enough butter and drippings to keep them from sticking to the bottom of pan, over a hot fire.
Or you may quickly brown the pieces of stewed chicken which have been sprinkled with flour in a pan containing a little sweet drippings or butter.
Place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch.
Taking these factors into consideration, many prefer the cheaper vegetable fats for frying, while others find a mixture of beef drippings and lard satisfactory.
Put 2 tablespoonfuls of drippings or other fat in a frying pan.
Brown in beef drippings or other fat, cover with boiling water, and simmer for 1 1/2 hours or until tender.
Place drippings or other fat in a frying pan or iron roasting pan, and brown the surface of the meat.
Fat from soup and drippings need only be clarified before using for cooking; suet and other uncooked fat of meat must be first tried out.
The drab walls were corroded by yellowish spots and streaked by drippings from the roof gutters.
When she had finished, she drew a trestle towards her and hung across it all the different articles; the drippings from which made bluish puddles on the floor; and she commenced rinsing.
Place the drippings and the meat in a small baking pan.
Baste every ten minutes with one-fourth cup of water if there are not sufficient drippings to baste both the potatoes and meat.
Add slowly the water, salt and the rest of the drippings (two tablespoonsful).
Stir until the mixture is smooth, then turn it into a pan containing a little of the drippings from the roast beef.
The skimming from soups, drippings from any beef roasts, and trimmings from any beef, serve the same uses as lard, cottolene, or butter.
Saute the onion and the ox-tails in the drippings to a delicate brown.
Saute the apples in butter or drippings until tender, but not soft enough to lose form.
Or mash the boiled parsnips; season, and stir into them one tablespoonful of flour and one egg to bind them; form into small cakes, and saute in drippings until browned on both sides.
Drippings are better than water for basting meats.
Shad roe may also be cooked in a saute-pan, using one half butter and one half drippings or lard.
The drippings from the roof fell thicker and faster, the tricklings down the walls became little rivulets, and the black streams in the ditches swirled along angrily.
The very drippings from the roof fell with an uncanny splash that struck a chill into Derrick's heart.
If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it.
Drain dry, and put in the frying-pan with enough beef or pork drippings to prevent its sticking, and cook very slowly for eight minutes, turning constantly.
Then heat either bacondrippings or common lard, add flour and brown, when ready turn the beans, potatoes, liquor and all into the hot mixture, add a little vinegar and pepper.
Spread on baking pan, pour bacon drippings on top and bake brown.
Add a pint of hot water to the drippings and thicken with flour for a gravy.
Add cooking spoon of flour to remaining drippings and cook a minute, then add milk or cream to make gravy.
Dredge the meat with flour, one teaspoonful of salt and pepper and baste with pan drippings and butter until meat is nicely browned.
Sew it up and put in a hot pan with drippings and a lump of butter; dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter.
Fry the corn, tomatoes and okra brown in the chicken drippings first, then add to the water and chicken with two tablespoons rice, pepper and teaspoon salt.
Make a gravy from these drippings and the water in which the giblets were boiled.
Giblet Gravy--If the chicken was properly roasted the drippings in the pan should be nicely browned, but not burned.
It should be kept free from dust and from drippings of oil.
A tablespoonful of bacon fat or beef drippings has the same fuel value as a tablespoonful of butter or lard, or as the lamb chop mentioned above.
Whether we spread our bread with butter or beef drippings amounts to the same thing in the long run; the main point is which we are willing to eat.
The wind blew, the rain pelted, but the high bank and domed roof protected them from all discomfort save that caused by the drippings of the sodden bushes.
In selecting it he showed that he had his wits about him, for the spot he chose was as free from the drippings of the pines as any within his ken.
This means that if the raw meat costs 20 cents per pound the cooked would represent an increase of 4 cents a pound on the original cost; but this increase would, of course, be lessened if all the drippings and gravy are utilized.
Bake in hissing hot gem pans or in an ordinary baking pan for forty-five minutes, and baste with drippings from the beef.
My freshness spent its wavering shower i' the dust; And now my heart is as a broken fount, Wherein tear-drippings stagnate, spilt down ever From the dank thoughts that shiver Upon the sighful branches of my mind.
Press it into small jars, cover it one-fourth inch deep with clarified butter, melted drippings or melted suet.
Take a young chicken or a half grown one; cut up; roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings as if for a fricassee.
Until pork begins to try out, baste with two tablespoons of drippingsmelted in quarter of a cup of boiling water.
Serve with gravy made fromdrippings in the pan, three tablespoons of flour, and one and one-half cups of water.
To the drippings in the pan add four tablespoons of flour and stir until brown; add one and a half cups of stock which has been strained and had fat removed; stir until smooth and serve with meat.
Some of her remedies follows: For colds: Horehound tea, pinetop tea, lightwood drippings on sugar.
As Locke spoke he carefully wrapped up the particles of drippings in a piece of paper and put them in his pocket.
Locke, who was still engaged in looking at the candle drippings through his pocket magnifying-glass, paid slight attention to Paul, but glanced up in time to see that there was a look of insincerity on his face.
Locke walked toward the dining-room, and there amid the candle drippings and the wreckage of the night before espied the miniature automaton.
Next above the breccia is a floor of "stalagmite," or stony carbonate of lime, deposited from the drippings of the roof, and in some places more than twelve feet thick.
Cut into strips, season with salt and pepper, dip in egg and crumbs, and fry in butter or drippings until brown.
Fold, tie firmly into shape, and roast, basting with the drippings and a little hot water.
Melt two or three tablespoonfuls each of drippings and butter.
Thicken thedrippings with flour for a gravy and serve separately.
When it is done, put it on a dish to keep hot while you prepare a sauce by straining the drippings in the pan, and adding to them one tablespoonful each of walnut catsup, Worcestershire sauce, chopped capers, and chopped parsley.
Some of this stew, mixed with the drippings of the fowl, makes the best possible gravy.
If the tripe is boiled tender, cut in pieces 2 inches square, season with salt and pepper and dip in a batter made of eggs, milk and flour, and fry in sweet lard, or drippings from roast or corned beef.
Melt to luke warm heat, 6 lbs, (light weight) of clean drippings that have been strained through cheesescloth several times.
Economical Soap Soap without boiling, will float if not too much ham or bacon drippings are used.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "drippings" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: distillation; dribble; drip; drop; fat; lard; leak; leakage; oil; trickle
