CUTTING DOWN THE MEAT BILL

Sun (Auckland), Volume III, Issue 628, 3 April 1929, Page 5

CUTTING DOWN THE MEAT BILL

Pounds may be saved on r.ne meat bill in the course of a year if a few .simple economies be practised in the kitchen. To obtain the best results from mutton, boil it gently for half au hour before baking. This will prevent shrinkage, ensure tenderness, close the grain, and make the joint go much further. Even the best cuts of steak are frequently tough, and quite a large percentage goes to waste. To prevent this, take vinegar and olive oil in equal quantities, and mix thoroughly. Rub the steaks with the mixture some two hours before cooking, and it will make them wonderfully tender. When frying steck, do not completely cook one side before turning to the other: harden it for a second on one side, then turn it over and commence with the other side. Strict economy should be practised with bacon. Here is a valuable hint. To make breakfast rashers go further, .oak them for three or four minutes in water, and then fry in the usual vay. The pesence of water prevents the fat from running. Poor qualitybacon is much improved if the rind is removed, and each rasher dipped in flour before frying. Sausages, too, are vastly improved if, before cooking, they are pricked thoroughly with a fork, and then plunge into boiling water for five minutes. Cook in the usual way. Not only will the sausages be more economical. but they will be more easily digested.