ACON rind cut from rashers before cooking makes excellent stock for soups. Put the rind ina saucepan and cover with boiling water. ‘Stand for five minutes, and then drain off. Add cold water to-the rind, bring to boil, and simmer foran hour. °
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https://paperspast.natlib.govt.nz/periodicals/RADREC19330901.2.80
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Radio Record, Volume VII, Issue 8, 1 September 1933, Page 47
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42Untitled Radio Record, Volume VII, Issue 8, 1 September 1933, Page 47
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