120 use and prepaeation of food.
Lesson 7. The Use and Preparation of Poultry and Game.
AIM.
To teach the ways of cooking poultry and rabbit.
Note. — This lesson takes up particularly tlie cooking of rabbits, since both
the tame and wild species are relatively abundant. In regions where other
wild game is available, the teacher should give specific suggestions for its use.
General rules for cooking are the same as for poultry and rabbits.
points to be brought out.
1. The food value of poultry and rabbit is similar to that of other
meats.
Coiiiposition 0/ poultry and rabbit.
[Compilcrt by Louise Stanley from data from varioxis sources.]
Description.
Cliicken, broilers:
KUible portion
As purchased
rowls:
Edible portion
As purcnased
Goose, young:
Edible portion
As purchased
Turkey:
l.dible portion
As purchased
Rabbit: Edil>le portion.
Waste.
Per cent.
41.6
'25.9'
17.6
'22.'?'
Protein.
Pfr cent.
21.. 5
12.8
19.3
12.3
46.7
38.5
21.1
16.1
20. 2
Fat.
Per cent.
2.5
1.4
16.3
12.3
d6.3
29.8
29.9
18.4
18.8
Ash.
Per cent.
1.1
.7
1.0
.7
.8
.7
1.0
.8
11
Calories
per
pound.
402
289
1,016
751
1,774
1,460
1,318
1,043
2. The use of poultry and rabbit is a valuable measure in saving
meats and is an economic measure because :
A. They gi-ow more quickly.
B. They can be grown largely on other than human foods.
C. If produced locally their use saves transportation.
3. Economical use:
A. Waste is less when the animal reaches full growth.
B. Do not carry through the winter fowls or rabbits except those
to be used for egg production or breeding.
C. Take care of any surplus due to fall .supply or products of
hunt by :
(1) Canning. (See Unit IX, Lesson 10.)
(2) Making rabbit sausage.
D. Render any excess fat or save fat that cooks out in prepara-
tion and use as you would any other household fat. Poultry fat is
especially desirable for cooking.
4. Principles observed in cooking these are the same as in the
case of other meats. The skin of the foAvl helps retain the flavor.
USE AND PREPARATION OF FOOD. 121
A. Tender fowls and rabbits may be cooked quickly by broiling,
baking, or frying.
B. Tougher fowls and rabbits must have long slow cooking in
moist heat.
(1) Flavor may be retained and developed by browning be-
fore the long cooking.
(2) Flavor may be developed by browning after cooking
until tender.
(3) Well-seasoned gravy will help to furnish flaA^or.
(4) Flavor may be extended by cooking with dressing, dump-
lings, cereals, vegetables, etc. (See Lesson 4.)
METHOD OF DEVELOPING LABORATORY WORK.
Either poultry or rabbit may be used for demonstration, or both,
according to the availabilit3\ Recipes are given below. If home-
canned chicken or rabbit can be obtained, it should be brought to
class for the women to see and to sample. It may be used in pre-
paring some of the dishes suggested.
HOAST FOWL WITH POTATO STUFFING.
Clean the fowl aiid stuff it with the potato stiifhng given below. For a ten-
der fowl, place in a roasting pan in a moderate oven and bake slowly until
tender, basting occasionally with fat. For a tough fowl, cook in the fireloss
cooker until tender, then stuff and brown in the oven.
POTATO STUFFING.
Hot mashed potatoes, 2 cups. Fat, 3 tablespoons.
Bread crumbs, 1^ cups. Salt, 1^ teaspoons.
1 chopped onion. Sage, 1 teaspoon✪ Roast Fowl with Potato Stuffing.
1 pcrcr
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120 use and prepaeation of food.
Lesson 7. The Use and Preparation of Poultry and Game.
AIM.
To teach the ways of cooking poultry and rabbit.
Note. — This lesson takes up particularly tlie cooking of rabbits, since both
the tame and wild species are relatively abundant. In regions where other
wild game is available, the teacher should give specific suggestions for its use.
General rules for cooking are the same as for poultry and rabbits.
points to be brought out.
1. The food value of poultry and rabbit is similar to that of other
meats.
Coiiiposition 0/ poultry and rabbit.
[Compilcrt by Louise Stanley from data from varioxis sources.]
Description.
Cliicken, broilers:
KUible portion
As purchased
rowls:
Edible portion
As purcnased
Goose, young:
Edible portion
As purchased
Turkey:
l.dible portion
As purchased
Rabbit: Edil>le portion.
Waste.
Per cent.
41.6
'25.9'
17.6
'22.'?'
Protein.
Pfr cent.
21.. 5
12.8
19.3
12.3
46.7
38.5
21.1
16.1
20. 2
Fat.
Per cent.
2.5
1.4
16.3
12.3
d6.3
29.8
29.9
18.4
18.8
Ash.
Per cent.
1.1
.7
1.0
.7
.8
.7
1.0
.8
11
Calories
per
pound.
402
289
1,016
751
1,774
1,460
1,318
1,043
2. The use of poultry and rabbit is a valuable measure in saving
meats and is an economic measure because :
A. They gi-ow more quickly.
B. They can be grown largely on other than human foods.
C. If produced locally their use saves transportation.
3. Economical use:
A. Waste is less when the animal reaches full growth.
B. Do not carry through the winter fowls or rabbits except those
to be used for egg production or breeding.
C. Take care of any surplus due to fall .supply or products of
hunt by :
(1) Canning. (See Unit IX, Lesson 10.)
(2) Making rabbit sausage.
D. Render any excess fat or save fat that cooks out in prepara-
tion and use as you would any other household fat. Poultry fat is
especially desirable for cooking.
4. Principles observed in cooking these are the same as in the
case of other meats. The skin of the foAvl helps retain the flavor.
USE AND PREPARATION OF FOOD. 121
A. Tender fowls and rabbits may be cooked quickly by broiling,
baking, or frying.
B. Tougher fowls and rabbits must have long slow cooking in
moist heat.
(1) Flavor may be retained and developed by browning be-
fore the long cooking.
(2) Flavor may be developed by browning after cooking
until tender.
(3) Well-seasoned gravy will help to furnish flaA^or.
(4) Flavor may be extended by cooking with dressing, dump-
lings, cereals, vegetables, etc. (See Lesson 4.)
METHOD OF DEVELOPING LABORATORY WORK.
Either poultry or rabbit may be used for demonstration, or both,
according to the availabilit3\ Recipes are given below. If home-
canned chicken or rabbit can be obtained, it should be brought to
class for the women to see and to sample. It may be used in pre-
paring some of the dishes suggested.
HOAST FOWL WITH POTATO STUFFING.
Clean the fowl aiid stuff it with the potato stiifhng given below. For a ten-
der fowl, place in a roasting pan in a moderate oven and bake slowly until
tender, basting occasionally with fat. For a tough fowl, cook in the fireloss
cooker until tender, then stuff and brown in the oven.
POTATO STUFFING.
Hot mashed potatoes, 2 cups. Fat, 3 tablespoons.
Bread crumbs, 1^ cups. Salt, 1^ teaspoons.
1 chopped onion. Sage, 1 teaspoon.
1 pcrcr