MAKING COLD MEAT ATTRACTIVE.

Horowhenua Chronicle, 24 February 1932, Page 6

MAKING COLD MEAT ATTRACTIVE.

Cold meat, in some liouseliolds, is looked upon as dull, if not deplorable.

Cold meat in a good restaurant or hotel takes *a definitely important place, and is very frequently chosen in preference to a number of interesting and well cooked dishes. Why? The answer is very simple. In the average household the cold meat which appears at table is often the remains of what was an excellent joint. In any well run club, restaurant, or hotel, the cold meat which takes pride of place is as good as it is for the simple reason that it was not cut, at all until it became cold.

Here lies the solution of many summertime catering problems. You roast your joint while you are busy with many other culinary details. You put it away, forget about it, about the heat of the oven and about any other small details which it may irk you to remember. When the time comes and you are refreshed you produce the perfectly cooked cold meat.

When there are a good many people to be catered for it is just as easy and more economical to buy a forequarter of lamb, and roast the whole thing, but leave the shoulder untouched until it is cold. ,