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.