Nana’s Good Gravy

Nana was not surprised to read on the interweb recently that animal fats appear to do little or no harm to heart health. My parents were farmers and theirs before them. For generations we have eaten off the land, and nothing but nothing went to waste, even fat. Drippings, as they were known, are the fat from cooked meat. They were spread on bread – butter being a luxury that could be sold, rather than eaten at home. Drippings were also used to roast spuds or fry bread. Grandad says you can’t beat a fried slice of bread with a bit of bacon and eggs. Drippings are full of flavour and are the backbone of proper gravy; no need for packets of anything. Really good gravy for a roast dinner needs only a whisk, some flour, the pan drippings and the water you cooked your veges in.