That’s what they call it in Yorkshire – unfiltered drippings from roast meat.
The rest of the civilised world knows it as “bread and dripping”
Around here, it’s romantically called Schmalzbrot – lard bread
We used to eat it a lot when I was growing up in post-world war 2 New Zealand.Not much money around on a military salary, then as now.
Roast lamb on Saturday and the remnants reprocessed during the week in various forms until there was just the bone left for the dog.
Lots of cheap cuts of meat, quite a bit of offal – liver, kidneys, tripe.
There was always a tub in the pantry and if you were hungry in between meal times, it’d be that on a slice of bread. Or an apple.
</ geriatric rambling>
These days, it’s become fashionable, which means that it’ll be on the menu of every wine bar.
Flash restaurants feature it now again. They’ll call it “Rillette” and charge the earth for it.
Even with a flash name, it’s still 100% trans fat and chock-full of LDL (i.e. bad) cholesterol
With a BMI of 23 and blood pressure of 120/80, I think I can afford it, though…