Set the fat on a moderate fire in a pan, and as soon as it commences to
boil, place a slice of bread dried in the oven in it, boil gently for
about half an hour; take from the fire, let it settle for a few minutes;
remove the bread, turn gently into a jar or pot, leaving the dregs in
the pan.
_Chicken_, _Turkey_, _and Goose Fat._--The fat of the above birds is
never used to fry, but to _saute_ instead of butter. To make omelets it
is excellent; an omelet is whiter and more sightly made with chicken-fat
than when made with butter. It is clarified as directed above.