Meat in the Holidays
Dear Aunt Daisy, If people like corned beef, they can do their ,own and have no trouble in keeping during long holidays. Get a piece of topside, fresh, a few days before required; and in a crockery basin ot deep plate, mix well the following: Three tablespoons salt, 1 good tablespoon of sugar (could be brown), a good
pinch of saltpetre, and a shake of pepper. Rub this well into the meat; and turn, and rub, and press in the juice each day, or even twice a day. When needed, wash well to remove surplus salt (warm water is best). Now your corned beef is ready to cook with carrots, etc., and no worry trying to keep meat fresh. If spiced corned beef is liked add a little mixed spices to the mixture; but I prefer it plain, and plenty of vegetables cooked with it-potatoes too if they are solid new ones. Just add vegetables the usual time needed for cooking. Only one saucepan is needed then, if you have a large enough one. "Ebden Town." ee
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New Zealand Listener, Volume 19, Issue 470, 25 June 1948, Page 23
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181Meat in the Holidays New Zealand Listener, Volume 19, Issue 470, 25 June 1948, Page 23
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