If any of our readers are anxious to try the meat, and are unable to procure it, a postcard to the Head Office, 15, Dowgate Hill, London, E.C., or to any of the Branch Offices, will at once put them in the way of carrying out their desire.

As it occasionally happens that from want of some little precaution New Zealand meat does not come to table in its best condition, we offer the following hints for the treatment of it:

Frozen mutton, like that which is freshly killed, requires to be hung a certain time—this is most essential to remember, otherwise the meat eats hard and tough—and it is important to observe, both when hanging and roasting, that it is so placed that the juice shall not run out of the cut end. Hind-quarters, haunches, and legs should be hung with the knuckle end downwards; loins and saddles by the flaps, thus giving them a horizontal position. The meat in winter should be kept in the kitchen some time before cooking, and after being exposed for a few minutes to a rapid heat in order to seal up and keep the gravy in the joint, it should be cooked rather slowly, thus taking a little more time than is usually given to English meat.

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