Australian Meat
The prejudice against Australian meat as it is imported, tinned, would be banished could it be seen as well as told that only the best meat is used for this purpose. Stall fed beasts in Australia are fattened in the same manner as they are in England and their flesh is equally good as that of meat killed at home, the great drawback to it being the necessary over cooking. However, there is a very great deal of difference in both the quality of the meat and the mode of preparing it for importation, and it may be said that the best is obtained from the Australian Meat Company, Fenchurch Street Avenue, London. In cooking it, or, rather, heating it, for it is always sufficiently cooked to suit most persons' taste, it is well to remove some of the fat first, this fat serving excellently for frying purposes.
Australian mutton is generally considered better than Australian beef, but the eggs, beaten, the lemon peel grated | both properly treated are good food. APPLE SNOW.
RUOUA "Beef and strong meats may give the weak more strength, But bread's the staff of life."
BABA AU RHUM.
