Cooking That Joint 1954

Think twice before you cook that joint, many women may not know that they are losing half the flavour and tenderness of the weekend joint by cooking it too soon, particularly if they are Saturday shoppers.

If you want to get the best value for your money:- NEVER put meat which needs thawing into the oven either to cook or to thaw. NEVER put meat into boiling water. There is no short cut to thawing meat without toughening the meat. NEVER leave meat in the wrapping paper. It should be exposed to cool circulating air to keep fresh. DO put the meat in a cool airy larder till every bit of ice has thawed and the meat looks fairly dry. DO shop early if you intend to buy imported meat, so it has time to thaw completely before cooking. DO ask your butcher for advice.