ocr: Drippings: Fats and juices which cook out of beef, veal, pork, lamb, mutton or poultry while they roast or broil; fat left in frying pan where bacon or chops or other meat has cooked. Entree: Today, the main dish of a simple meal; in more elaborate menus an interesting "made" dish served between soup and meat: or fish and meat or with the meat or main course. Escallop: . More usual term is scallop, meaning to bake any food with a sauce and topping if crumbs or crumbs and cheese; sometimes baked in a scallop shell or shell-shaped dish, hence the name.
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