ECONOMY PICKLE
WELSH RECIPE Any vinegar left over in pickled onion bottles is cooked up with a cupful each of dates, raisins, and figs. After boiling for 20 minutes, the mixture is pressed through a sieve, put into jars, and sealed. This is delicious with cold meat, ham or bacon
(Continued from previous page) piece for three weeks, and mutton for one month. Get a large box-the size depends on the amount of meat to be done. I use two petrol cases for three quarters of a sheep. Paste newspaper over ali cracks, Get a narrow stick, the length of the box, and about three inches over; also two sacks saturated with water. Get a tin plate, or a piece of tin that will easily go in the bottom of the box. Now prepare your meat. Cut it up in joints as you will want to use them -say-leg, loin, shoulder, flap, and neck and breast. Remove the kidneys and fat, and cut off the knuckles. Thread a strong string through each piece, and
tie, forming a loop. Put the stick through the loops, and then hang the meat in the box. Put the sacks to drain for about five minutes, and have them ready near the box. On the plate or tin put some red embers, and place it in the box; add one good tablespoon of sulphur, and cover with the wet sacks, to keep the smoke and fumes in the box. Leave overnight. Next morning, hang the meat in the safe. It will be a whitish colour, but that will come right once, it is in the air again, The meat must hang clear’ of the bottom of the box, and the pieces must not touch each other. A handy husband could make a box the right
depth and size, and put, say-three boards across the top with meat hooks on them. This meat has no smoky or sulphury taste, and is identical in every way with fresh meat, Chops may be cut from the loin, and the rest of it left as with fresh meat. Always make sure that the meat to be preserved is quite fresh, I do mine the day after it is killed, I hope this can be understood. It is really very simple, and I know how tired one gets of corned mutton day after .day. My sheep lasts me three weeks, and is always fresh. "A NEW LINK" (Chertsey). Many thanks for this method, which will be appreciated by many country
people in places where the butcher calls perhaps only once a week, as well as by those who kill their own sheep,
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/periodicals/NZLIST19411107.2.59.3.2
Bibliographic details
Ngā taipitopito pukapuka
New Zealand Listener, Volume 5, Issue 124, 7 November 1941, Page 45
Word count
Tapeke kupu
442ECONOMY PICKLE New Zealand Listener, Volume 5, Issue 124, 7 November 1941, Page 45
Using this item
Te whakamahi i tēnei tūemi
Material in this publication is protected by copyright.
Are Media Limited has granted permission to the National Library of New Zealand Te Puna Mātauranga o Aotearoa to develop and maintain this content online. You can search, browse, print and download for research and personal study only. Permission must be obtained from Are Media Limited for any other use.
Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
Copyright in the Denis Glover serial Hot Water Sailor published in 1959 is owned by Pia Glover. The National Library has been granted permission to digitise this serial and make it available online as part of this digitised version of the Listener. You can search, browse, and print this serial for research and personal study only. Permission must be obtained from Pia Glover for any other use.
Log in