Training Camp 1917

baking said...

I used to work in a butcher/deli for a Saturday job and my Grandad used to request beef dripping, he used to spread it on toast too.
January 29, 2008
Blogger PeacePug said...

Drippings - that must be the yummy bits of brown pieces in the bottom of the pan after cooking a roast, or pork chops, etc. that I sneak and eat in the kitchen when I am cleaning up after dinner. Is that right? So yummy!

3:56 PM

Blogger Svenne Farang said...

What a fantastic blog. I have just started reading. I am from Sweden, we never got drawn into any of the wars, but I am still very interested in history.

Anyway, I just want to comment on the bread and drippings food. It brings back memories to me. My father had it a lot when he grew up,he was born in 1924. And I remember that we had it now and then when I was a kid, I am born 1964, but I never liked it. Not because we were poor, but the people back then just liked it I suppose. My father loved that kind of food, he had bread and drippings all his life, he passed away 2000. But now that tradition is gone for ever here in Sweden too I am sure. I for sure haven´t passed it on.

4:54 PM

Blogger Mike said...

That's a long period for training. Currently, infantry training for the US is around 15 weeks for the Army, 19 for the Marines. The Royal Marines have the longest in NATO at around 26 weeks. We also have a lot more gear and material now (infantrymen are taught land navigation, radio, recon, as well as weapons).

I imagine a lot of it was waiting for access to ranges and equipment, with just routine exercise and cleaning and such. That gets boring fast. It's better than being shot at, though.

9:41 PM

Anonymous Anonymous said...

I grew up on bread and dripping it is very tasty.. though considered unhealthy now, remember people had very few labour saving devices and had to walk most, food was not all that plentiful, we were not overweight because we never had enough food to make it so no matter what we ate. When a joint beef was roasted in my childhood (60's) a pound of lard was added to the pan and this gave a warm brown pudding basin of dripping sfterwards..the bottom inch was dark brown gooey fridge, butt we ate it for weeks with no ill effects and the brown bit was often exposed to air through our diggings...

Great blog..thanks

4:34 PM

Anonymous Anonymous said...


I'm from sweden and just found this amazing story. I will absolutely read it all in sequence.

Just to make a comment on the "dripping" and the previous post from Sweden.

A strange swedish tradition is to dip pieces of bred in the gravy or "juice" that is left after having roasted the christmas ham. This tradition must surely have some sort of connection to the "bread and dripping".

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