FRESH MEAT
In close weather fresh meat that cannot bo cooked at once should bo washed over with vinegar and water before it is placed in the meat safe or larder. It should be hung up, if possible, in a fly-proof safe or cover. If it cannot bo hung it may be laid on slices of raw onion, on a dish that is raised at one end so that no moisture can accumulate under the meat. A final rinse with vinegar and water just before cooking 13 advisable, and whether the meat is to be roasted or stewed it should cook quickly at first.
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Bibliographic details
New Zealand Herald, Volume LXXII, Issue 22247, 23 October 1935, Page 6
Word Count
104FRESH MEAT New Zealand Herald, Volume LXXII, Issue 22247, 23 October 1935, Page 6
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