THE BUYING OF POULTRY AND GAME

To most of us poultry means chicken, particularly now with the breeding industry “turning out” an edible broiler in a matter of five to six weeks. Most of these are sold pre-packed, oven-ready, and very often quick-frozen. It is fair to add that, in France, many people prefer to pay a few extra francs to have a real old-style farm chicken – generally fed on grain.

How should you buy your own chicken? It is the easiest thing in the world, they say if only you remember the rules that every buyer knows so well. Fresh poultry should have a clear eye, pliable limbs, firm thick flesh, and the end of the breastbone should bend easily. In restaurants, guests are often given the choice of “a wing or a leg”.

Goose has long been popular in England as a Christmas dish, but now the demand is definitely for turkey. Originally produced as a 30-pound Christmas bird, it is now obtainable all the round, and 5-6 pound oven-ready turkeys can now be bought at prices comparing with those of sirloin of beef. Ducks, guinea-fowls and pigeons often provide savory specialties, such as pigeons with peas or duckling with orange.

This is also the case with game which is a welcome item on the menus of high-class restaurants. Grouse, partridge, pheasant and most winged game can be considered as luxuries when young, especially at the opening of the season. Old birds, which come cheaper, can provide dainty dishes if the cook takes some trouble with them. Badly-shot birds are not fit for roasting, but can be used to advantage in other preparations.

Young birds have short or round spurs, and soft downy feathers under the wing. Old birds are easily known through their hard thick feet, pointed spurs and rounded flight feathers.

Young hares and rabbits have smooth sharp claws, their ears tear easily; they are suitable for roasting or frying. Old hares are jugged, potted or casseroled.

Venison- which can be pretty economical – is usually hung for about fortnight before roasting. It may also be stewed after soaking in marinade.

Game can be hung to improve its flavour, but it must be remembered that hung game should not be confused with tainted (or high) game which is not to everybody’s liking.

Notes

Ex. 1. Say what is this text about.

Ex. 2. Answer the following questions:

1. What does poultry mean to most of us?

2. Who objects to the broiler? On what grounds?

3. Can game be served in restaurants all the year round?

4. How can you know the age of a hare?

5. When is game considered to be in economical propositions?

Ex. 3. Give the short characteristic of all the game-types.

Ex. 4. Give short summery of the text.

Date: 2015-01-29; view: 830