De-blood

De-blood the meat:
The meat must be submerged in cold water for ½ hour. It is rinsed and sprinkled with a handful of cause salt and then placed on a grooved or perforated board for one hour, tilted so that additional blood will drain from the meat.
Roasts and steaks = cover meat in salt solution (1/4 cup of salt to 1 qt. of water).
Soak in the refrigerator for 10-12 hours.
Soak ground beef for 2 hours.
Pour off salt water and cover meat with plain distilled water.
In the refrigerator, allow meat to soak several hours longer than it did in salt water.
When blood is drawn out of meat into water, change water.
The ordinary Jewish family ate meat only once a week.