Pan for catching drippings under roasting meat.
1Put in the dripping pan three bottles or more of red wine.
2Underneath the spit was a dripping pan to hold the falling juices and fat.
3Bake in dripping pan; spread with jelly, and roll.
4Place the cutlets on greased dripping pan.
5Then turn the soap into a wooden box lined with paper or into a granite dripping pan.
6Grease a large dripping pan with butter.
7Stand these in a dripping pan half full of warm water and bake in a pretty hot oven.
8Secure a 2-inch slice of ham, place it in a dripping pan, and completely cover it with milk.
9Bake in dripping pan twenty-five minutes.
10Place in a buttered dripping pan.
11Place in a dripping pan; put into a warm oven about fifteen minutes, and serve with meats or salad.
13It looked like some old dripping pan that had been thrown out in the street, and had been run over by wagons.
14Stir in stiffly beaten whites of eggs, pour into custard cups, stand them in a dripping pan half filled with boiling water.
15Force the legs down and tie tightly to the body before placing the turkey in the dripping pan with nearly a pint of water.
16Bake in a long dripping pan, cut out in square pieces, or it may be baked in a large pan used for fruit cake.
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Dripping pan a través del tiempo
Dripping pan por variante geográfica
Estados Unidos de América