Skim the lard or dripping always before you put in the fish.
Skim it well, and stir it frequently with a wooden or silver spoon.
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.
Then skim off the fat, and strain the gravy into a clean sauce-pan.
For the gravy,--take, that from ...