Skim it well, and stir it frequently with a wooden or silver spoon.
Skim the lard or dripping always before you put in the fish.
Take the gravy that you poured from the meat, and skim off all the fat.
Then skim and strain it, carefully removing every particle of fat.
Put some butter into a sauce-pan, set it on hot coals, and melt and skim it.
For the gravy,--take, that ...