When the joint is served pour the dripping into a basin and stand away
till cold; then cut it out of the basin. The gravy that will be found
at the bottom is an excellent addition to hash or mince. Cut the
dripping into small pieces and pour over it sufficient boiling water to
dissolve it. Stir it well and leave till it is a solid cake of fat. Cut
it off the water, scrape the impurities from the bottom, and it will be
ready for use.