Blue Ribbon and Pure Gold cook book

i Se birds also need longer cooking. Young game cooks rather more quickly than poultry, and the flavor is best retained by cooking it plainly. The rule is that while dark-meated game may be rare, white-meated game should be well-done. Wild ducks and geese are so oily that they should be washed with warm water and soap or baking soda before drawing, as anything less effectual will not cleanse them properly. The objectionable flavor of wild ducks comes from the oil in the skin. If it is very strong they can be skinned, then spread with butter, dredge thickly with flour, and put in a very quick oven to roast. The directions for ‘‘drawing’’ and “‘trussing’’ given for poultry will apply equally well for wild fowls. Overcoming the Wild Flavor—lIt is sometimes desired to overcome the wild flavor in the large birds, as it is disliked by some people. There are various ways to do this: (1) Peel a lemon and lay it inside; renew it every 10 or 12 hours and continue for 1 or 2 ¥ Hite } ie My i 46 Blue Ribbon Cook Book days. From most game this will absorb the unpleasant flavors. (2) Put for 10 or 12 hours in salt and water. (3) They may be put in soda and water for 2 or 3 hours. (4) Parboil in water con- taining 1 to 2 onions. (5) Sprinkle charcoal inside. Game birds are usually stuffed with sliced onion or apple to help remove strong flavor. ‘These are not eaten. Rabbits or hares are only fit for use when young. ‘They should be drawn directly after being killed, and should not be skinned until ready for use. Baked Rabbit—Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Remove from water, drain, and sprinkle meat with salt and Pure Gold pepper. Dip in flour, egg and crumbs. Place in a well-greased pan and bake 20 minutes in a hot oven. Baste with bacon dripping. Arrange on platter and pour over it thickened gravy made in the pan in which the rabbit was baked. CARVING POULTRY AND GAME “‘Let’s carve him as a fish fit for the gods, Not hew him as a carcase fit for hounds.’””—SHAKESPEARE. The carving knife should be well sharpened before being brought to the table. Always try to cut at right angles with the fibres of the meat. The difficulty in carving poultry arises from the awkward shape of the bird, but this may be largely overcome by plunging the fork upright into the very centre of the breastbone, and keeping it there until the carving is done. A second fork will be necessary, especially with a large bird, as a turkey. Fowl—Remove the legs first by passing knife between thigh and body until bone is reached, then thigh is forced back and the joint laid open; then remove leg with the point of knife. In removing the wings, a part of the breast may be sliced away with it, carving close to the ribs, then when joint is reached, bend out wing to expose the joint, then sever with knife. The breast may then be sliced. Roast Turkey is carved the same way; taking care to cut good looking slices without destroying the appearance of the bird. The slices are made in a transverse direction. Roast Goose—Slices are cut off the breast by a downward and outward movement of the knife. ‘The legs and wings are removed in the usual way. Duck is served in the same way as goose, but as the legs are considered best, they are usually the first removed. Canvasback Duck—The breast only is served, and it is sliced after removing the wings. Quail, Pigeons, and other small birds are split lengthwise into halves. 47 VARIOUS METHODS OF COOKING EGGS Eggs are a very valuable food, containing as they do both protein and fat in an easily digested form. ‘Their high iron content makes them especially valuable for children and invalids.