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Stock Freed from Fat

Let the stock get cold, then carefully take from it the coating of fat which lies on the top. If it is still greasy, put it into a saucepan, simmer gently by the side of the fire, and carefully skim off the fat as it rises until no more appears. If after it is put in the tureen bubbles of fat appear on the surface, remove as much as possible by skimming, and take off what remains by laying a piece of blotting-paper, or, failing this, of common brown paper, lightly on the top, so that the grease may adhere to it.