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Drippings

Save any scraps or pieces of fat; cut into half-inch cubes; put in a pan and cover with cold water. Place in a moderate oven or on the back of the stove and cook slowly until the scraps are all brown and the water evaporated; cool slightly; strain and set away to cool.

Several slices of raw potato put with the fat will aid in the clarifying.

All kinds of fats are good for drippings except mutton fat, turkey fat and fat from smoked meats.