The Bouillon

Bring 3½ pints of the bouillon to a fast boil; dip soup ladle into the bouillon at the point where the boiling is most active. The fat will be forced to the side of the pot and your resultant bouillon will be less greasy. Pass the bouillon, ladle by ladle, through a fine muslin laid in a sieve, into a clean saucepan. Allow it to cool for a few minutes; skim any remaining fat from the surface; pour bouillon into a clean saucepan and re-heat.