Note 76-* — Chapter II · ROASTING.

This the good housewife will take up occasionally, and pass through a sieve into a stone pan; by leaving it all in the dripping-pan until the meat is taken up, it not only becomes very strong, but when the meat is rich, and yields much of it, it is apt to be spilt in basting. To CLARIFY DRIPPINGS, see No. 83.