Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 15

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Poultry includes all domestic birds.

In buying poultry, select birds which have been freshly killed and hand-picked.

Pin feathers are found on young birds, and hairs on older birds. The birds should be short and plump, with considerable meat on the breast, fat, but not too fat.

Young birds have the cartilage at the end of the breastbone soft and pliable.

For roasting, buy poultry from three months to a year old. For braising, stewing, and slower methods of cooking, buy older birds, as they contain a larger proportion of meat than the younger birds.

Game includes animals that are hunted in field or forest.

Venison is cut like mutton. The meat is much darker than beef meat, and the fat is whiter; it is cooked in the same ways as mutton.

Birds are sold with the feathers on, but have the market man remove them. All game is expensive, and so is a delicacy. In buying game, that which has hung three weeks or more is considered best.