Cut cooked or uncooked fat in small pieces; if it be uncooked let stand twenty-four hours in cold water, changing the water once in the period; this will reduce the flavor. When ready to cook drain and add a cup of milk for each two pounds of fat, and cook very slowly, until the fat is clear, the pieces are light brown in color, and there is no sound of cooking. With a wooden spoon loosen, but do not stir, the fat from the bottom of the kettle; strain through a cloth, then press the remaining fat from the pieces for use as fat of second quality.