As warmed-up meat has less flavouring than that which is freshly cooked, special care must be taken with the seasoning and flavouring, as well as the garnishing of the dish. The addition of a border of rice, macaroni, haricot beans, etc., may make a small, uninteresting portion of meat into a good and attractive course.
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https://paperspast.natlib.govt.nz/newspapers/NA19360711.2.107.9
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Northern Advocate, 11 July 1936, Page 2 (Supplement)
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55Untitled Northern Advocate, 11 July 1936, Page 2 (Supplement)
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