Labels:text | screenshot | display | font OCR: Roll up your sleeves, you're going to be here awhile Add the 12 tablespoon meat extract to the 14 cup boiling water, stir until well mixed, add 2/3 cup tarragon vinegar, 4 teaspoon sage, 2/3 teaspoon thyme, 12 tablespoon dry mustard, 14 teaspoon salt, 1/3 teaspoon pepper. Stir to mix thoroughly. Wipe the meat with a clean, damp cloth and place meat in a deep bowl. Pour the hot liquid from the above step over it, cover, and keep in the refrigerator 3 days. Turn the meat at least once a day. After 3 days, drain the meat, and saute' it in the 4 tablespoons melted butter in an iron or cast aluminum kettle 5 minutes, turning on all sides. Remember, save the liquid. Relax, we finish in the next frame
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