"Drain the Fat"

Those recipes are always telling you to brown the meat and then to drain the fat.  For years I was a good girl; I followed the directions.

Then butter grew more expensive.
 
It bugged me: I would drain the fat off the hamburger, and then I would add olive oil or butter or whatever to the recipe.  Why?  I began to use the grease from the hamburger as the fat in the recipe.

I understand that, for many years, it was popular to decry saturated fats.  "Drain the fat from the sausage?  Oh yes, then use margarine in the recipe."  "Throw out the hamburger grease, and then put Crisco in the skillet to saute the veggies for your casserole."  Science is beginning to catch up to my mantra of: "The fat God made must be healthier than the fat the chemists invented, regardless of what current scientific studies conclude."

But how do we explain decades-old recipes that said to "drain the fat" -- recipes before Hate-Saturated-Fats became trendy?

In one of our food-history books, I came across information about rations and scrimping during WWII.  According to this book, "drain the fat" (and donate it for needs pertinent to the war effort) was a patriotic thing to do.  Keeping your bacon grease or your hamburger fat to use for your own family's needs?  Selfish! 



Ah ha!  That may be part of the answer to The Great Drain-the-Fat Mystery!