Stains from meat juice are similar to blood stains (page 288). Hot water sets the stains and should not be used until the protein material has been removed by cold water. Grease spots, which sometimes remain after the remainder of the stain is removed, especially in the case of stains from cooked meat, can be removed by the methods used for grease (p. 292). In the case of gravies thickened with flour, it sometimes is necessary to follow this treatment by one of the treatments recommended for "white sauce" (p. 306).