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Southland Times, Issue 3429, 17 June 1879, Page 2

To Pickle Meat inOne Day. — Get 'a tub nearly full of rain of river watef , and put two pieces of thin wood across ifc, and set the beef on them at' about an inchfrom the water. Heap as much salt as will stand on the beef, and. let it remain twenty-four hours,; then take the meat off and boil it, and 'you will find it ' as salt as if it' had been'ih pickle for weeks — the water having drawn the salt completely through the beef. < 1! * ' Chicken Pie. — Border a small pie-dish with puff-paste, mince finely some cold fowl or the white.meat of a rabbit, with some ham or tongue, a little shallot, a few mushrooms, if at hand ; season with salt, pepper, 'and pounded mace, moisten with 'white stock, fill' the pie-dish, cover with paste, hake in a moderate oven, and, when done, add through - a hole in the Jtop a little more, wsll-flavoxed. Stock,