KEEPING MEAT FRESH.
A good method for keeping meat fresh during hot weather is to wipe it very dry each day and dust it well with pepper. Another way is to brush it over with equal parts of olive oil and vinegar, or melted bv"Her and vinegar, and hang in an airy place. It may be necessary in very hot weather to partially bake it. In country • places, where meat is only procurable once or twice a week, it is necessary to partly pickle the moat. To make a good brine of salt and water (with a little saltpetre), make it strong enough to float an egg. Bring brine to the boil, put in meat, and boil for 20 minutes. Put in a cool place, put a plate on the meat and weight it with a clean stone to keep meat under the brine, tie over a muslin cloth. When cooking, put meat on with boiling water.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
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157KEEPING MEAT FRESH. New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
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