The melted fat and juices that gather in the bottom of a pan in which meat or other food is cooked. Drippings are used as a base for gravies and sauces and in which to cook other foods (such as Yorkshire Pudding).
| Attributes | Values |
|---|---|
| rdfs:label |
|
| rdfs:comment |
|
| dcterms:subject | |
| abstract |
|