HOW TO TREAT FROZEN MEAT.
In view of the growing importance of the frozen meat trade, and the general ignorance of the proper method of thawing and afterwards cooking frown meat, we re-publiah the following directions as given by A. Clare, chef de e«4tine of the steamer Orient, in a letter addressed by him and published to the London Timet of Oct. 15, 18811-" The meat shonld be hung up in the larder or meat safe, or in any place where the heat is not above the outside temperature, and let hang until perfeotly thawed outi in fact, the thawing cannot be oarried on too alowly, as the colder the temperature the less likely to waste. By probing with a skewer it can easily be ascertained if »t » completely thawed. The meat, when required for use, should be wiped dry and put to *oasfc before abriskHw, well basted, and slightly under cooked. »or boilujg-rboii up sharply for Ive minutes, then pull back and gently simmer till cooked."
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Bibliographic details
Lyttelton Times, Volume LIX, Issue 6876, 14 March 1883, Page 5
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167HOW TO TREAT FROZEN MEAT. Lyttelton Times, Volume LIX, Issue 6876, 14 March 1883, Page 5
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