Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 44

When well-hung beef is roasted, it produces a full-tasting dripping with a jelly beneath that can only be described as nectar. Hot toast or Melba Toast (see here), cut nicely into triangles, with a fifty-fifty mixture of dripping and jelly spread on top, finished by black pepper and maybe a watercress leaf, is a completely respectable thing to serve with drinks. It fed the poor for centuries, but was killed off by tasteless, poorly hung meat. It is not an everyday dish; a little dripping is good for you but too much is not. But on those occasions when you splash out on the best beef joints, make sure you collect the dripping to make Roast Potatoes (see here), pilaffs (see here) – and for toast.