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Dripping, Potted

Take six pounds of beef dripping; boil it in good soft water, and strain into a pan till cold; remove it from the pan, and clear off the gravy that adheres to the under part; repeat the boiling process several times, and take away the sediment. When quite clear, and free from gravy, put the dripping into a saucepan with six bay-leaves, a quarter of an ounce of white pepper, a few cloves, and half a pound of salt. Let it melt at a very gentle heat, and when it is hot enough to pour strain it through a sieve into the pot, and cover it over to get cold. Or it may be melted without any addition, except the salt, and, if required for pastry, this latter mode is the preferable.