"Dripping pan" Quotes from Famous Books
 ... the range was a kettle of water boiling over into the fire, and from one of the ovens poured forth a dark smoke, that told too plainly the ruin of my lemon puddings. And, to cap all, the turkey, yet guiltless of fire or dripping pan, was upon the floor, in possession of a strange cat, which had come in through the open window. Bending over the still entranced cook, I read the title of her book. It was ...
— Trials and Confessions of a Housekeeper • T. S. Arthur
... frozen, it should have time to thaw before cooking. Beef, veal, or mutton, that is roasted in a stove or oven requires more flour dredged on it than when cooked before the fire in a tin kitchen. There should be but little water in the dripping pan, as that steams the meat and prevents its browning; it is best to add more as the water evaporates, and where there is plenty of flour on the meat it incorporates with the gravy and it requires no thickening; ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea |
