11.   It will be easier to remove fat when thoroughly chilled.

12.   Marinate meat, poultry and fish for a few hours to replace flavor lost when fat is removed.

13.   Next day remove fat and slice beef as thin as possible.

14.   Next day, remove all fat from the surface.

15.   Occasionally skim the top to remove any fat.

16.   Pat the pieces with paper towels to remove more fat.

17.   Place each rib bone-side down and remove excess fat with a sharp knife.

18.   Remove all fat from the beef.

19.   Remove any fat that rises to the surface.

20.   Remove fat from gizzards and necks and scatter around the pan.