WHEN PICKLING MEAT
If meat has to be pickled, and you are in doubt as to the quantity of salt to use, place a medium-sized peeled potato in the water and add salt till the potato floats on the bririel.
If you have malted milk which has hardened in the tin, break out the pieces and either grate them on a nuK meg grater or crush with a rolllng-pin.7
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Bibliographic details
Evening Post, Volume CXXV, Issue 28, 3 February 1938, Page 18
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69WHEN PICKLING MEAT Evening Post, Volume CXXV, Issue 28, 3 February 1938, Page 18
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