Bottling Meat SWEETBREADS
Steaks, sausages, trotters, roast beef, sweetbreads—there is almost no limit to the variety of meats which can be preserved by bottling in much the same way as fruit and vegetables. Bottled meats are very useful for a quick week-end meal whether at home, on a picnic or when the family are on holiday, writes Susan Baker. This recipe for sweetbreads is quick and simple, and suitable for any quantity. Method: Trim the sweetbreads and boil them for 10 minutes. Then split them open and season as for the table. Fry slowly on both sides until nicely browned. Pack them into clean jars to within an inch of the top, adding three tablespoons of water. Carrots or tomatoes may be added if desired. Seal the jars with vacuum seals and process them in a pres-sure-cooker at 101 b pressure for 75 minutes, or completely immersed In boiling water for 180 minutes. After opening, bottled meats must be further cooked before tasting or using.
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Bibliographic details
Press, Volume CVI, Issue 31090, 20 June 1966, Page 2
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165Bottling Meat SWEETBREADS Press, Volume CVI, Issue 31090, 20 June 1966, Page 2
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