With each serving of meat a
spoonful of dressing should be taken from the inside of the bird,
provided it is stuffed, and, together with some gravy, served on
the plate.
[Illustration: FIG. 50]
* * * * *
GAME
GENERAL DESCRIPTION
81. GAME, which includes the meat of deer, bear, rabbit, squirrel, wild
duck, wild goose, partridge, pheasant, and some less common animals,
such as possum, is not a particularly common food. However, it is
sufficiently common to warrant a few directions concerning its use. Game
can be purchased or caught only during certain seasons, designated by
the laws of various states. Such laws are quite stringent and have been
made for the protection of each particular species.
82. The meat of wild animals and birds is usually strong in flavor. Just
why this is so, however, is not definitely known. Undoubtedly some of
the strong flavor is due to the particular food on which the animal or
the bird feeds, and much of this flavor is due to extractives contained
in the flesh.
When game birds and animals have considerable fat surrounding the
tissues, the greater part of it is often rejected because of its
extremely high flavor. By proper cooking, however, much of this flavor,
if it happens to be a disagreeable one, can be driven off.
The general composition of the flesh of various kinds of game does not
differ greatly from that of similar domestic animals or birds.
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