Any liquor in which meat has been boiled should be allowed to stand until the fat has risen to the top and solidified. Remove fat to saucepan, scraping off sediment or particles of meat that cling to the bottom, then clarify and deodorize by any of the following methods:

Add about a teaspoon soda to each quart of fat, barely cover with cold water, and cook very slowly until the water has evaporated; add soda and a sliced raw potato, omitting water, and cook slowly until all bubbling ceases; put a piece of charcoal in pan with the fat, and heat until there is no bubbling; add half a cup mild vinegar to a quart or more fat, and cook slowly until it has evaporated. Strain and cool. A mixture of several kinds of fat may be treated, instead of taking them separately.