If meat, poultry, fish, vegetables, or any other article of food, when
found frozen, is thawed by putting it into warm water or placing it
before the fire, it will most certainly spoil by that process, and be
rendered unfit to eat. The only way to thaw these things is by
immersing them in cold water. This should be done as soon as they
are brought in from market, that they may have time to be well thawed
before they are cooked. If meat that has been frozen is to be boiled,
put it on in cold water. If to be roasted, begin by setting it at a
distance from the fire, for if it should not chance to be thoroughly
thawed all through to the centre, placing it at first too near the
fire will cause it to spoil. If it is expedient to thaw the meat or
poultry the night before cooking, lay it in cold water early in the
evening, and change the water at bed-time. If found crusted with ice
in the morning, remove the ice, and put the meat in fresh cold water,
letting it lie in it till wanted for cooking.
Potatoes are injured by being frozen. Other vegetables are not the
worse for it, provided they are always thawed in cold water.