When the joint is served pour the dripping into a basin and stand away till cold; then cut it out of the basin. The gravy that will be found at the bottom is an excellent addition to hash or mince. Cut the dripping into small pieces and pour over it sufficient boiling water to dissolve it. Stir it well and leave till it is a solid cake of fat. Cut it off the water, scrape the impurities from the bottom, and it will be ready for use.