Pour off through the spout of the roaster or tin-kitchen, all the
fat from the top of the gravy, after you have done basting the
meat with it. Hold a little sieve under the spout, and strain the
dripping through it into a pan. Set it away in a cool place; and
next day when it is cold and congealed, turn the cake of fat, and
scrape with a knife the sediment from the bottom. Pat the dripping
into a jar; cover it tightly, and set it away in the refrigerator,
or in the coldest place you have. It will be found useful for
frying, and for many other purposes.
Mutton-dripping cannot be used for any sort of cooking, as it
communicates to every thing the taste of tallow.