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Pot Top Liquor

The fat should always be skimmed carefully from the top of soups and sauces, and it may be used for frying purposes, and will be found excellent. It should, of course, be clarified: to accomplish this the fat should be boiled gently with a little water, then strained through a gravy strainer. Or it may be poured into a bowl with the water, and when it is cold it will be found that the impurities have sunk to the bottom of the cake of fat, and may easily be removed. It is most essential to the excellence of soup that it should be well skimmed, and it is a good plan to throw a table-spoonful of cold water into the liquor as it approaches the boiling-point, to assist the scum in rising.