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POULTRY AND GAME

Many of the old recipes are as valid now as they were in the good old days, perhaps you would prefer not to kill, or dress, an animal, bird, or even a fish. Then your local butcher or those at the local farm, or a market will be provide food for you. Game is the term applied to animals and birds which live free in the fields, and are good to eat. It has been estimated that, of the two million known species of animals, only fifty have been domesticated and normally contribute to the food supplies. Game is considered to be one of the delicacies of the dinner table however the share of food contributed by game to the average table is relatively small, and it is surprising how few persons have ever eaten game.

Game includes all wild animals rabbit, hare and venison are in this category as are - grouse, partridge, pheasant, wild duck, widgeon, moorhen, teal, blackcock, capercailzie, ptarmigan, quail, plover, snipe, woodcock, wheatear.

Most English game is available only during its season but imported game makes it possible to obtain certain types throughout the year.Broadly speaking, game is in season during the autumn and winter months. There is no close season for rabbit hare or pigeons but the sale of hare is prohibited between March and July. Neither, hare nor rabbit should be eaten when in kindle.

Game should be hung before cooking, fresh game is usually dry, tough, and tasteless. The bird should be hung un-plucked and un-drawn, the length of time depending on the condition and age of the bird. The exception to the hanging rule with game are rabbit, hare and venison which should not be hung for longer than one day.

Hanging game is generally thought to improve the flavour and make the flesh more tender this is affected by the weather and length of time the game has been dead. It is always wise to ask the advice of the poultry dealer or butcher when the game is bought

The following table is a guide to the seasons and approximate hanging times :-

GAME	SEASON	HANGING TIME
PARTRIDGE	Sept. 1 - Feb. 1	Up to 7 or 8 days
PHEASANT	Oct. 1 - Feb. 1	Up to 7 or 8 days
GROUSE	Aug.12 - Dec.10	4 - 5 days
PIGEON	No Close Season	2 - 3 days
WOODCOCK	Oct. 1 - Jan. 31	4 - 5 days
SNIPE	Aug. 12 - Jan. 31	5 - 8 days
HARE	No Close Season, but sale prohibited between March and July	7 - 8 days
RABBIT	No Close Season	4 - 5 days
WATER - GAME	SEASON	HANGING TIME
MALLARD	Sept.1 - Feb.20 ( but inland season ends Jan. 21)	2 - 3 days
TEAL	Sept.1 - Feb.20 ( but inland season ends Jan. 21)	2 - 3 days
WIDGEON	Sept.1 - Feb.20 ( but inland season ends Jan. 21)	2 - 3 days

Due in part to the unattractive way in which the carcass of the rabbit, has been offered to the housewife, many have a prejudice against the use of rabbit meat. When choosing game do not pick any which has been badly shot. The breasts should look plump and feel firm and fresh. The cost of game and poultry varies considerably according to the season of the year and the district in which you buy it. Remember that it is always at its dearest in the week before Christmas.The flesh of game, when young, is generally tender, contains less fat than poultry, is of a fine, though strong flavor, and is easy of digestion. Game meat is usually of dark color, ruffed grouse and quail being exceptions, and is usually cooked rare. Climatic conditions, food, and cover all bear a definite relation to the quality and taste of game meat. Many small game species survive and thrive in densely populated farm areas.

POULTRY

Poultry includes all the domestic birds suitable for food, chicken, fowl, turkey, goose, duck, duckling Guinea fowl and pigeon are regarded as poultry.

Poultry today is available all year, it can be purchased either fresh or frozen, chickens, turkeys and duck must be completely thawed before cooking, allow at least 8 -10 hours at room temperature or 12 - 15 hours in a domestic refrigerator for a 1.5 kg. - 2 kg. bird. Remove giblets before cooking. Chicken, these days is an economical dish if properly cooked and used in one of the many appetizing dishes to which chicken lends itself.

The meat of well-fattened chickens of young or medium age has about the same nutritive value as beef, but it is considered easier to digest .All poultry should have white unwrinkled skin and the breast should be plump and white.

The inexperienced poultry buyer is well advised to take the butcher into confidence, he will help you to pick out the best bird and teach you much that will be useful when it comes to subsequent purchases.

Poultry should be plucked, drawn, cleaned and trussed, in the case of plucked birds, examine the flesh to see that it is firm and thick, noting also the above "colour points" if they are visible.

Today the traditional Christmas turkey is served at all times of the year, and has become less expensive a small ( 9 to 12 lb.) turkey will serve a family of five two meals. Be sure to find out, when buying. whether the bird is fresh killed and if not, how long it may safely be kept before it requires cooking; if you do not want to cook it until the next day, select your bird and give instructions that it will be collected shortly before you want to cook it. Most poultry is usually stuffed before cooking. A chicken is usually stuffed at the neck end only with forcemeat stuffing. A turkey is usually stuffed with forcemeat at the neck end and chestnut or sausage meat in the body cavity.

CARVING POULTRY

First remove the wings, then carve the breast in neat and fairly thin slices. Then divide the legs at the joints. Carving should be done as quickly as possible, needless to say, since flavour is lost if the meat chills; this applies particularly to lamb and mutton, also venison. It is a sound idea to have the plates, for the meat course very hot indeed.

Generally if you have learned how the bird is jointed, you will have little difficulty in getting the limbs apart quite easily. The method is to use the point of the knife almost as a wedge in the joint, whilst the fork acts as a lever; one is there fore virtually drawing the carcase away from the limb, instead of trying to cut the limb off. You should always have a dish large enough for the joint (or bird) to be turned freely all ways round so that you can reach any part of it easily.

In carving a joint, the knife should be held lightly but firmly. The knife should be applied sharply and firmly with as little sawing movement as possible. It should not be used with force, since that only results in the juices being squeezed from the meat.

Remember that some people, dislike therefore do not serve stuffing with the meat without having previously ascertained whether your guests like it. All other dressings, such as apple sauce, gravies, red currant jelly and the like they are also best offered separately

ROASTING FOWLS

The favourite and most general way to cook poultry and game, however, is to roast it, and all the following birds can be cooked
in that manner.

Young fowls have a smooth red comb and smooth legs and feet, the bones appearing soft and gelatinous; the plumage is soft and downy, the beak is brittle, and the whole bird smells fresh and in no way unpleasant.

Young ducks and geese have yellow feet and bills, darkness of colour indicating that they are old and almost certainly too tough to roast. Pigeons should also be chosen by the colour of their legs which, in young ones, are pink and small.

Duck and goose differ considerably from both turkey and chicken in shape, in proportion of dark and light meat, and in fat content. Raising ducks and geese has been practiced in Europe for centuries.Ducks and geese, because they are quite fat, are efficient self-basters, and no extra basting is necessary during roasting. Both goose and duck fat are desirable for pan-frying or sautéing all kinds of food.

Guineas, like game fowl are a rare the distinct dark color and wild flavor of the guinea hen is still a great delicacy.

Squabs, the young of pigeons, has a fine texture and a distinctive, delicious flavor, and was recognized as delicious and nourishing food hundreds of years before Christ. The flesh of a squab contains a larger proportion of soluble protein and a smaller proportion of connective tissue than pigeon flesh; it is a good source of liquid protoplasm and vitamin U, and is relatively rich in phosphorus.