VEGETABLES, FRUIT, AND MEAT

Press, Volume LXXXV, Issue 25767, 31 March 1949, Page 6

VEGETABLES, FRUIT, AND MEAT

The season for stone fruits Is fast ajH proaching a close, plums and nectarine* being the only varieties now in stock. The market is again practically bare of bananas. There are no oranges, but grape, fruit is still in supply.

Retailers’ Prices Lemons, per lb, lid; oranges (Australian), per lb, 9d; Jamaican, 9d; apples, per lb, 6d to 8d; lettuce (each), 6d to Is; cauliflowers (each), Is to 2s; rhubarb (bunch), 6d to Is; onions, per lb, 3d and sd; potatoes, 3d per lb. or 51b for Is; carrots, 4d lb; cabbage, 4d to 8d each; spinach (bunch). Is to Is 3d; hothouse cucumbers, per lb, 2s and 2s 6d. outdoor, 6d to Is each; hothouse tomatoes, local, from Is to Is 6d lb: Nelson tomatoes. Is to Is 3d per lb; green peas, per lb. Is and Is 3d; walnuts, per lb, 2s 2d; plums, Is to Is 6d per lb; peaches. Is to Is 6d per lb; grapes, 5s to 7s per lb; marrows (each), from 9d to Is 6d; runner beans. Is 3d and Is 6d per lb; pumpkin, 4d per lb; nectarines. Is to Is 6d per lb; pears. 9d per lb; corn on the cob. 4d and 6d each; passion fruit, 6 a Is; cooking apples, 6d per lb; celery. Is to 2s a bunch; quinces, 8d per lb; cape gooseberries, Is 9d per lb; brussels sprouts; lOd per lb. Retail Meat Prices Veal.—Fillet, first grade, lid per lb, second grade 9d per lb; loin, 9d, 7d; stewr ing, 6d, sd; soup meat, 4d, 3d; steak. Is, lOd; rump steak. Is 3d, Is; cutlets. Is, lOd; rolled. lOd. 8d; stuffed, lid, 9d. Beef.—Rump steak, first grade, Is 5Jd per lb; second grade. Is 2Jd; fillet, la 7Jd, Is 4d; porterhouse steak (bone in), Is 5Ad, Is 2Jd; bone out. Is 9Jd. is sjd; tenderboy steak. Is lid, lid; thick flank or top rump steak. Is Oid. 10id; chuck steak. lOd, Bid; blade or broiler steak. Hid, 9id; sirloin. Is lid, lid; sirloin, rolled to boneless. Is 4id. Is lid; prime ribs lid. 9d; prime ribs, rolled and boneless, Is 2d. Hid; chuck ribs. Bd. 6jd; chuck ribs, rolled and boneless, lid, fid; back ribs, rolled and boneless. Hid, 9id; wing ribs, bone in. Is lid, lid; bone out, Is sid, Is 2id; blade, rolled and boneless. 10id, Bid; topside. Is Oid, 10jd: gravy beef and shin beef, Bd, 6Jd; corned sil verside. Is Id, lOJd; rolled brisket corned or otherwise. 9id. 8d; brisket on the bone, sd, 4id; flat ribbed, 6d, sd: legs and shins, whole, 4id. 4d; halves, thick end. sd, 4id; knuckle end. 4id. 4d; thin flanks, 4d, 3jd. . , Mutton.— Legs, whole. Is Id, lOd: shank end up to 61b, Is 2d, Hid: thick end, Is Id, 10id: middle fillet. Is 2d. Hid. Forequarters: whole, 7id. 6d; shank end, Bd, 61d; Spanish neck. 9d. 7id. Shouldero: whole, 9id, 8d; shank end, lOd, 8d; blade end, 10id, Bid; neck and breast, 7d, «d: neck, best end. Bid. 7d; scrag end. 7d. 64. Loin: middle. Is Oid. lOd; rib end, 10M. Bid chops, loin middle. Is is; rw. Hid, 9id; shoulder, trimmed. Hid, fi}K leg or chump. Is 2d. Iliad; Spanish neck. lOd, Bd. stewing. 9id. 9d; flaps. sid, 4M; flaps, whole, 2id. 3d; cutlets, french, B 4id. Is lid: stuffed rolled. Is 2id, Is. (Prices for third grade mutton from io to 2d below second grade schedule.) - Pork.—Stuffed. Is 6d. Is 2id; rolled, M sd. Is 2d; leg. Is 3d. Is; loin. Is 3d. la; chops. loin. Is sd. Is 2d; foreloin. Is M, Hid; foreloin. Is Id, 10id; corned, banfl. Hid. 9|d; belly. Is lid. lid. Lamb.—Forequarters, Is. 10d: hindquarters. Is 2id, liid; legs. Is sd, Is lid; loin. Is sd. Is lid; loin, rib end. Is 3d, is; chops. Is sd. Is lid: chops, crumbed. Is 6a. Is 2d. Eggs Eggs.—Heavy grade, 3s 5d a dozen; standard, 3s 3d; medium, 3s Id; pullet, is 7d; duck, 3s 3d.