To remove the fat from a stew, stock, or sauce by using either
of two methods. Using a large ladle, start in the middle of the pot, floating
the ladle on top of the liquid, swirl the mixture outward. Then follow the
outside of the pot, gently dipping the ladle into the liquid to remove the
collected fat. The other method is to cool the mixture in the refridgerator
and skim the resulting hardened top layer of fat.