Baste with hot water every 15 minutes for about 1
1/2 hours. At the end of this time, remove the paste, spread the surface
with butter, sprinkle with salt and pepper, and continue to roast for 1
to 1 1/4 hours longer. Baste every 15 minutes, basting during the last
hour with hot water in which has been melted a small quantity of butter.
Then remove the venison from the pan and serve it on a hot platter with
any desired sauce.
POULTRY AND GAME
EXAMINATION QUESTIONS
(1) Of what value is poultry in the diet?
(2) What effect do the feeding and care of poultry have upon it as food?
(3) Mention briefly the proper preparation of poultry killed for market.
(4) (_a_) What are the most important things to consider when poultry is
to be selected? (_b_) Give the points that indicate good quality
of poultry.
(5) How would you determine the age of a chicken?
(6) How would you determine the freshness of a chicken?
(7) (_a_) What are the marks of cold-storage poultry? (_b_) Should
cold-storage poultry be drawn or undrawn? Tell why.
(8) How should frozen poultry be thawed?
(9) Tell briefly how turkey should be selected.
(10) At what age and season is turkey best?
(11) Discuss the selection of: (_a_) ducks; (_b_) geese.
(12) (_a_) How does the composition of poultry compare with that of
meat? (_b_) What kind of chicken has a high food value?
(13) (_a_) How should a chicken be dressed? (_b_) What care should be
given to the skin in plucking?
(14) Give briefly the steps in drawing a chicken.
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