Be careful that no cinders or ashes fall into the dripping-pan, and empty the well before the meat is salted or floured, as the dripping will be more valuable. The Nottingham ware are the best vessels for keeping dripping in; where much dripping is made, however, keep one general receiving pot; do not put in seasoned dripping, or dripping of game and poultry; this should be kept by itself; it answers very well to baste similar articles again, or it makes very good common crust for meat pies, or for frying; it is not fit for delicate pastry. The cook will find at the bottom of the receiving pot, after it has stood a few days, some gravy which may be useful to make gravy, and if not removed will spoil the colour of the dripping; then put the dripping into a saucepan over a clear slow fire, at a good distance; when it is nearly boiling skim it well, then let it boil, and immediately put it aside; when cool, and a little settled, pour it steadily through a sieve into the pan; this is very nice dripping for pastry. What remains may be put into the receptacle of seasoned dripping, or kept by itself, and will do for basting meat.

In this manner the fat that settles on the top of stews and boils and soups may be clarified and turned to use. Remove the fat before you add the vegetables or seasoning. Nothing makes a lighter piecrust than this sort of fat. It should be used soon, as the moisture hanging about it will turn it sour.