51.   Pour excess fat from pan, and add carrots, turnips, onion and shallots.

52.   Pull off excess fat.

53.   Quarter the ducks, trimming off any excess fat.

54.   Pull away and discard any excess fat from cavity of chicken.

55.   Quarter the duck, trimming off any excess fat.

56.   Pour off and reserve excess fat.

57.   Remove lamb from pan, and discard excess fat.

58.   Refrigerate, and skim off excess fat.

59.   Remove pork with a slotted spoon, and pour off excess fat.

60.   Reserve gravy, strain, chill and remove excess fat.