Game.1 — As regards the time for keeping game,
it is almost impossible to lay down any definite
rules. Much depends on individual taste, the
state of the weather, the condition of the birds,
and the accommodation there is for storing them.
As a rule those who have game often like it less
high than those who can partake of it but rarely, but
most game birds should be hung a certain length
of time or they will taste little diflerent from
ordinary poultry. A young bird will not require
so long hanging as an old one, and one that is badly
shot or bruised in any way will not keep well. The
condition of the weather will affect game very
much, dry, cold weather being much better for
keeping purposes than close or damp days. In
fact, on what are called muggy days, game must
be very closely watched, as it may ‘ go bad ” very
quickly.
Game should be hung unplucked and undrawn.
The place in which it is kept should be cool and
dry, and there should be a current of air if possible.
Tie a piece of string tightly round the neck of the
bird to exclude the air and hang it up. A little
charcoal may be put inside the vent to help to
preserve it. This may be made by putting a piece
of wood in the oven and allowing it to remain until
it is quite black.
If several birds are being hung up, do not let them
touch each other. If there is any danger of flies,
dredge the birds with pepper or put them in muslin
bags.
For all practical purposes game is ready for cook-
ing when the tail feathers will come away easily
when pulled, only it must be remembered that if
it is required to taste high when cooked, it should
smell, almost disagreeably so, beforehand.
If there should be the least taint, a bird can often
be saved by washing it in strongly salted water
with a little vinegar in it, and afterwards rinsing
it in fresh water.
Birds that should not Hang Long. — Wild ducks
and other water-fowl should be used fresh. Their
flesh is of a very oily nature and soon turns sour.
In cold, dry weather they can be kept for a few
days. Small birds, too, such as snipe and wood-
cock, that are cooked without being drawn, should
not be kept long.
Venison. — This should always be well hung
before it is cooked. In cool, dry weather it may
hang for a fortnight or even longer..
Before hanging it should be well wiped with a
dry cloth and sprinkled with black pepper, and
if liked, ginger as well. Then during the hanging
it must be well watched and dried every day. Its
freshness can be tested by running a knife or
skewer into the bone at the haunch ; if when
withdrawn it smells well and is not sticky, this is a
sure sign of good condition.
32
COOKERY FOR EVERY HOUSEHOLD
FARM PRODUCE
Butter. — Keep in an earthenware crock, cover
with a piece of muslin wrung out of salted water
and then with a tight-fitting lid. If there is a
large quantity of butter to be stored it should be
packed very tightly in the crock, so as to leave no
room for air to get down the sides. Place the crock
in a cool, dark, and airy place.
To keep fresh butter in hot weather a butter
cooler should be used ; this is made with a cover
Page 48
Presented as published in 1914. 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
Game.1 — As regards the time for keeping game, it is almost impossible to lay down any definite rules. Much depends on individual taste, the state of the weather, the condition of the birds, and the accommodation there is for storing them. As a rule those who have game often like it less high than those who can partake of it but rarely, but most game birds should be hung a certain length of time or they will taste little different from ordinary poultry. A young bird will not require so long hanging as an old one, and one that is badly shot or bruised in any way will not keep well. The condition of the weather will affect game very much, dry, cold weather being much better for keeping purposes than close or damp days. In fact, on what are called muggy days, game must be very closely watched, as it may ‘ go bad ” very quickly.
Game should be hung unplucked and undrawn. The place in which it is kept should be cool and dry, and there should be a current of air if possible. Tie a piece of string tightly round the neck of the bird to exclude the air and hang it up. A little charcoal may be put inside the vent to help to preserve it. This may be made by putting a piece of wood in the oven and allowing it to remain until it is quite black.
If several birds are being hung up, do not let them touch each other. If there is any danger of flies, dredge the birds with pepper or put them in muslin bags.
For all practical purposes game is ready for cooking when the tail feathers will come away easily when pulled, only it must be remembered that if it is required to taste high when cooked, it should smell, almost disagreeably so, beforehand.
If there should be the least taint, a bird can often be saved by washing it in strongly salted water with a little vinegar in it, and afterwards rinsing it in fresh water.
Birds that should not Hang Long. — Wild ducks and other water-fowl should be used fresh. Their flesh is of a very oily nature and soon turns sour. In cold, dry weather they can be kept for a few days. Small birds, too, such as snipe and woodcock, that are cooked without being drawn, should not be kept long.
Venison. — This should always be well hung before it is cooked. In cool, dry weather it may hang for a fortnight or even longer..
Before hanging it should be well wiped with a dry cloth and sprinkled with black pepper, and if liked, ginger as well. Then during the hanging it must be well watched and dried every day. Its freshness can be tested by running a knife or skewer into the bone at the haunch ; if when withdrawn it smells well and is not sticky, this is a sure sign of good condition.
FARM PRODUCE
Butter. — Keep in an earthenware crock, cover with a piece of muslin wrung out of salted water and then with a tight-fitting lid. If there is a large quantity of butter to be stored it should be packed very tightly in the crock, so as to leave no room for air to get down the sides. Place the crock in a cool, dark, and airy place.
To keep fresh butter in hot weather a butter cooler should be used ; this is made with a cover