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Chapter XVII − POULTRY AND GAME
POULTRY includes all domestic birds suitable for food except pigeon and squab. Examples:
chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for
food
deer,
as are pursued and taken in field and forest. Examples: quail, partridge, wild duck, plover,
etc.
1
The flesh of chicken, fowl, and turkey has much shorter fibre than that of ruminating
animals,
and is not intermingled with fat,−the fat always being found in layers directly under the skin,
and surrounding the intestines. Chicken, fowl, and turkey are nutritious, and chicken is
specially
easy of digestion. The white meat found on breast and wing is more readily digested than the
dark meat. The legs, on account of constant motion, are of a coarser fibre and darker color.
2
3
Since incubators have been so much used for hatching chickens, small birds suitable for
broiling may be always found in market. Chickens which appear in market during January
weighing about one and one−half pounds are called spring chickens.
Fowl is found in market throughout the year, but is at its best from March until June.
4
Philadelphia, until recently, furnished our market with Philadelphia chickens and capons,
now Massachusetts furnishes equally good ones, which are found in market from December
but
to
June. They are very large, plump, and superior eating. At an early age they are deprived of the
organs of reproduction, penned, and specially fatted for killing. They are recognized by the
presence of head, tail, and wing feathers.
5
Turkeys are found in market throughout the year, but are best during the winter months.
ducks and geese are very indigestible on account of the large quantity of fat they contain.
meat is thoroughly infiltrated with fat, containing sometimes forty to forty−five per cent.
Tame
Goose
Pigeons,
being old birds, need long, slow cooking to make them tender. Squabs (young pigeons) make
a
delicious tidbit for the convalescent, and are often the first meat allowed a patient by the
physician.
6
The flesh of game, with the exception of wild duck and wild geese, is tender, contains less
fat
Chapter XVII − POULTRY AND GAME
280
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