_Care of meat._ All meat should at once be removed from the wrapping
paper when it comes from the store, otherwise the paper absorbs the
juices and sticks to the meat. Never put meat into water, except it be
such parts as kidney, liver, heart, etc., or the water will soak out the
juice which is the part of meat that contains the flavour. Wipe it with
a clean, wet cloth, and keep it in a cool place. If it must be kept
longer than is safe for raw meat, it may be partially cooked, cooled
quickly, and kept cold till time to complete the cooking.
_Cooking meat._ If meat is put into cold water and gradually heated to
the boiling point, a large proportion of the juice will be extracted.
The meat will thus be rendered tasteless and the water will contain the
flavouring matter. Long cooking in water dissolves the gelatine of the
bones and connective tissue. These effects are desirable for soups and
broths, but undesirable when the meat itself is also to be used.
If meat is put into boiling water, allowed to boil a few minutes, and
then cooked a long time at a lower temperature, the albumen of the juice
is hardened on the surface of the meat and the remaining juice is thus
kept to a considerable extent. The long cooking may then soften the
tough tissue while the meat retains much of its flavour, the water
becoming also flavoured. This is desirable for stews, meat pies, pot
roasts, poultry, etc., in which cases meat and liquor are both to be
served.