Heh. My dad LOVED bread & dripping. Or, more often, dripping on toast. And when we're talking dripping, it's not 'scrape the top off', it's turn the basin over to get to the dark, jelly-like stuff at the bottom. With pepper.

And, may I just point out, that chips should only be made by deep frying in beef dripping. Not in lard or any sort of oil. Beef dripping. Preferably used a minimum of several times, with burnt crunchy bits in it & a bit of colour, to give it a bit of character and flavour. Plus you can spoon some into the frying pan. A different flavour to butter, neither better nor worse. By the by, Steve, I've seen 50 /50 butter / olive oil recommended for omelettes. But we're well into Furr'n there! ;-)