The flesh of game, with the exception of wild duck
and wild geese, is tender, contains less fat than poul-
try, is of fine though strong flavor, and easy of diges-
tion. Game meat is usually dark color, partridge and
quail being exceptions, and is usually cooked rare.
Venison, the flesh of deer, is short fibred, dark colored,
highly savored, tender and easy of digestion; being
highly savored, it often disagrees with those of weak
digestion.
Geese are in market throughout the year, Massa-
chusetts and Bhode Island furnishing specially good
ones. A goose twelve weeks old is known as a green
goose. They may be found in market from May to
September. Young geese, which appear in market Sep-
tember first and continue through December, are called
goslings. They have been hatched during May and
June, and then fatted for market.
Young ducks, found in market about March first,
are called ducklings. Canvasback ducks have gained
a fine reputation throughout the country, and are
found in market from the last of November until
March. Redhead ducks are in season two weeks ear-
lier, and are about as good eating as Canvasback ducks,
and much less in price. The distinctive flavor of both
is due to the wild celery on which they feed. Many
other kinds of ducks are found in market, during the
fall and winter. Examples: Widgeon, Mallard, Lake
Erie Teal, Black Ducks, and Butterballs.
Fresh quails are in market from October fifteenth
to January first, the law forbidding their being killed
at any other time in the year. The same is true of
partridge; but both are frozen and kept in cold sto-
rage several months. California sends frozen quail
POULTRY AND GAME. 169
in large numbers to Eastern markets. Grouse (prairie
chicken) are always obtainable — fresh ones in the fall;
later, those kept in cold storage. Plover may be
bought from April until December.
PREPARATION AND COOKING OP A TURKEY.
Table Talk
The initial step is in selection. Choose a hen tur-
key of about twelve pounds in weight. The skin
should be tender and indicative of dry picking, in-
stead of scalding, to remove the feathers; the legs soft
and smooth; pinfeathers plentiful and hairs short, fine
and few; the end of the breast-bone soft enough to
bend easily. These points show that the bird is young.
All poultry should be killed by sticking and bleeding
at the throat, and following this, the fowls should at
once be drawn. This is not a law in many States, hence
the practice of feeding prior to killing in order to in-
crease weight, although at the expense of flavor.
HOW TO DRAW IT.
When selected, have the butcher remove the leg
sinews as it will make these rather tough members
more tender. As butchers usually gash the breast-
skin, it may be better to have the fowl drawn at home.
The first thing to be done is to remove as many of the
pinfeathers as possible. After this pour one or two
tablespoonfuls of alcohol into a saucer or pan, light it
and hold the bird in the flame, turning constantly that
all hairs may be removed. Lighted paper may be used,
but it backens the skin, hence preference is given to
the smokeless flame of alcohol. Cut oflE the feet be-
low the joint; aft^r cooking, the broken ends are easily
170 KIRMESS COOK BOOK.
Page 71
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The flesh of game, with the exception of wild duck and wild geese, is tender, contains less fat than poultry, is of fine though strong flavor, and easy of digestion. Game meat is usually dark color, partridge and quail being exceptions, and is usually cooked rare. Venison, the flesh of deer, is short fibred, dark colored, highly savored, tender and easy of digestion; being highly savored, it often disagrees with those of weak digestion.
Geese are in market throughout the year, Massachusetts and Rhode Island furnishing specially good ones. A goose twelve weeks old is known as a green goose. They may be found in market from May to September. Young geese, which appear in market September first and continue through December, are called goslings. They have been hatched during May and June, and then fatted for market.
Young ducks, found in market about March first, are called ducklings. Canvasback ducks have gained a fine reputation throughout the country, and are found in market from the last of November until March. Redhead ducks are in season two weeks earlier, and are about as good eating as Canvasback ducks, and much less in price. The distinctive flavor of both is due to the wild celery on which they feed. Many other kinds of ducks are found in market, during the fall and winter. Examples: Widgeon, Mallard, Lake Erie Teal, Black Ducks, and Butterballs.
Fresh quails are in market from October fifteenth to January first, the law forbidding their being killed at any other time in the year. The same is true of partridge; but both are frozen and kept in cold storage several months. California sends frozen quail
in large numbers to Eastern markets. Grouse (prairie chicken) are always obtainable — fresh ones in the fall; later, those kept in cold storage. Plover may be bought from April until December.
PREPARATION AND COOKING OP A TURKEY.
Table Talk
The initial step is in selection. Choose a hen turkey of about twelve pounds in weight. The skin should be tender and indicative of dry picking, instead of scalding, to remove the feathers; the legs soft and smooth; pinfeathers plentiful and hairs short, fine and few; the end of the breast-bone soft enough to bend easily. These points show that the bird is young. All poultry should be killed by sticking and bleeding at the throat, and following this, the fowls should at once be drawn. This is not a law in many States, hence the practice of feeding prior to killing in order to increase weight, although at the expense of flavor.
HOW TO DRAW IT.
When selected, have the butcher remove the leg sinews as it will make these rather tough members more tender. As butchers usually gash the breastskin, it may be better to have the fowl drawn at home. The first thing to be done is to remove as many of the pinfeathers as possible. After this pour one or two tablespoonfuls of alcohol into a saucer or pan, light it and hold the bird in the flame, turning constantly that all hairs may be removed. Lighted paper may be used, but it backens the skin, hence preference is given to the smokeless flame of alcohol. Cut oflE the feet below the joint; aft^r cooking, the broken ends are easily