To mutton, duck or goose fat add equal amount of beef suet or vegetable fat and render same as suet. This may then be used for shortening, or pan broiling for meat or fish dishes, and not have the characteristic taste of the stronger fats.
When rendering strong mutton, duck or goose fats if a small whole onion is added the strong flavor of the fat is reduced. Remove the onion before straining. It may be used in cooking.