Fat, to melt down

Let all the small pieces of fat cut off joints, ., be collected, divided into small pieces, put in a stew pan (a little water being added to prevent their burning), and placed on the fire. This must be stirred carefully at intervals to prevent any of the pieces of fat sticking to the bottom. When thoroughly melted (which it will be in about an hour and a half) pour through a strainer into a basin with some cold water in it. Thus prepared, dripping or fat may be used instead of suet, and there are few who would know any difference between them. Dripping, if clarified as above, may be used over and over again for frying, provided it has not been previously employed in dre ing fish, in which case it will impart a fishy taste. But it can be used repeatedly for fish if it is kept for that purpose only. The skimmings off the top of the saucepans, while a piece of meat is boiling, will also do capitally for light puddings. [296] [296] ‘Artisan Cookery.’ Griffith and Farran.