Evening Republican, Volume 20, Number 137, Rensselaer, Jasper County, 8 June 1916 — TOO GOOD TO THROW AWAY [ARTICLE]

TOO GOOD TO THROW AWAY

“Drippings” From Fried Lamb or Mutton May Be Made Into an Excellent “Gravy Btock." The housekeeper whose rule it !■ always to make a savory brown or creamed gravy of the drippings and meat-essence remaining in the frying pan after veal, chicken or hamburg steaks have been cooked, will frequently let the contents of the pan be discarded, if it were used for frying mutton or lamb. This is on account of the quality of the fat that cooks out of the meat, which is disagreeable to many persons. But if care has been taken not to permit any scorching during the frying, let a cupful of boiling water be poured into the pan after the meat has been removed, and let this boil up well, stirring with a spoon, until all traces of the meatessence have been dissolved away from the pan. Strain this liquid into an earthen or agate bowl, dash a little cold water into it, and set aside in a cool place. In a few hours the fat will have formed a solid cake, and can be removed, leaving a cupful of excellent “gravy stock;” this can be used for reserving any left-overs of the aforesaid mutton or lamb, if wanted as hash or ragout, adding notably to the flavor and richness thereof; or it can be added to one’s soup stock. The same method can be used with the dripping pan in which lamb or mutton has been roasted. —American Cookery.