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Dripping, Clarified

Make the dripping hot and pour it into boiling water. Stir it for three or four minutes, then leave it to get cold. The impurities will all sink to the bottom, and may be easily removed with a knife. Dripping may be used many times for frying purposes, if it is clarified every time. Every little piece of fat should be melted down, and the dripping clarified. It may then be used either for frying or for household pastry. In making pastry good beef dripping is very much to be preferred to cheap common butter.