Preparation info

    • Difficulty

      Easy

Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Method

The sort of fat which is left from a pot-au-feu or other lengthy boiling of meat is not very suitable for immediate use, as it is full of moisture and fragments of meat and vegetables.

To clarify it, put it in a pan with double its quantity of water. Bring it all to the boil, allow it to cool and the fat will form a solid disc above the water, with some of the pieces and fragments stuck