(4) Frozen meat should be thawed in a warm room before being cooked.
LESSON III
9. General ways of preparing meat:
(1) Extracting certain substances.—(a) Soup—substances extracted in water from lean meat, bone, and fat.
(b) Beef-tea—substances extracted in water from lean meat.
(c) Bouillon—substances extracted in water from lean meat and flavoured with vegetable.
(d) Beef juice—juices extracted from lean meat by heat only, or by pressure.
(2) Retaining all substances.—Roasts, boiling pieces, steaks, chops, cutlets.
(3) Retaining part and extracting part.—Stews.
10. Notes on tough meat: