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.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)