Dripping On Toast

Many places in Yorkshire have strong associations with food and
drink; Pontefract, for instance, is renowned for liquorice, a throwback
to the mediaeval monks and their passion for herbal medicine.
Wakefield is the rhubarb metropolis, whilst genteel Harrogate is famed
for its teashops. Bradford, always the bridesmaid to Leeds, has grabbed
the accolades for superb Asian food. But Leeds is still the dripping
capital! For those who think I'm referring to the level of rainfall,
dripping is the meaty fat which escapes during roasting, except that in
thrifty Yorkshire it's got a fat chance of escaping anywhere, and is
scooped up and sold in markets and butchers shops. Beef dripping is
generally used for frying - wonderful for roast potatoes, and for the
excellent fish and chips for which Leeds is also renowned. But pork
dripping is sold as a spread, the best of which comes as a brown-grey
mass in which tiny, tasty black globules are trapped like jewels.

Debbie came in recently bearing such a trophy, a tub of this calorific
ambrosia which she had purchased during a trip across the Pennines; all
other thoughts and activities were suspended as we sought the toaster
and a wide-bladed spreading knife. On went the kettle, out came the
teabags, clunk went the toaster and slap-scrunch went the knife,
driving a thick dollop of pork dripping across the crunchy toast like a
speedboat wake. Oh, and mustn't forget a good sprinkling of salt!

For a guy who suffers from high blood pressure, this was quite
literally a slice of death warmed-up. But, hey, maybe just one wouldn't
hurt?