21.   Remove fat from steaks before cooking.

22.   Remove fat.

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

24.   Remove any fat from pork.

25.   Remove the fat from the lamb, add it to the food processor and grind.

26.   Remove any fat from surface.

27.   Remove fat from tail and crop end of the chicken.

28.   Remove the fat from the rear of the turkey.

29.   They should also skin the ducks and remove all fat before cooking, discard the stuffing after cooking, and refrain from using any drippings for gravy.

30.   This dish reheats extremely well, and cooling also allows you to remove excess fat from the broth.