Drippings accumulated from different cooked meats of BEEF or VEAL can be clarified by putting it into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from the fire, and when cool drain it off from the sediment that settles at the bottom. Turn it into basins or small jars and set it in a cool place for future use. When mixed with an equal amount of butter it answers the same purpose as clear butter for frying and basting any meats except game and poultry.
MUTTON drippings impart an unpleasant flavor to anything cooked outside of its kind.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)