If such meat is still frozen when it enters the home,
it should not be put into a warm place, for then it will thaw too
quickly. Instead, it should be put in the refrigerator or in some place
where the temperature is a few degrees above freezing point, so that it
will thaw slowly and still remain too cold for bacteria to
become active.
Even if meat is not frozen, it must receive proper attention after it
enters the home. As soon as it is received, it should be removed from
the wrapping paper or the wooden or cardboard dish in which it is
delivered. If the meat has not been purchased personally, it is
advisable to weigh it in order to verify the butcher's bill. When the
housewife is satisfied about the weight, she should place the meat in
an earthenware, china, or enameled bowl, cover it, and then put it away
in the coolest available place until it is used. Some persons put salt
on meat when they desire to keep it, but this practice should be
avoided, as salt draws out the juices from raw meat and hardens the
tissues to a certain extent.
If such precautions are taken with meat, it will be in good condition
when it is to be cooked. However, before any cooking method is applied
to it, it should always be wiped with a clean, damp cloth. In addition,
all fat should be removed, except just enough to assist in cooking the
meat and give it a good flavor.
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