21.   Skim and discard remaining fat from measuring bowl of drippings.

22.   Spoon off and discard fat.

23.   The next day, skim off and discard the fat from the top of the stock.

24.   Trim and discard excess fat from cooked beef.

25.   Unroll the lamb, cut off and discard excess fat and coat both sides with the Dijon sauce.

26.   Use a large metal spoon to discard the fat from the surface of the liquid.

27.   When meat is cool enough to handle, trim and discard fat.

28.   Chambers showed the audience how to discard the fat off lamb strip loins before preparing the meat for lamb cutlets.