The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-20
"HE term poultry includes all
s domestic birds used as food
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domestic birds used as food
excepting pigeons and squads
which are classed as game
The term game is applied to animals
and BIRDS which are pursued and taken
i'll field and forest, such as quail, part
ridge, wild duck, deer, etc.
In choosing poultry, age is given the
first consideration. A young fowl has
soft feet. smooth skin and soft cartilage
at the end of the breast bone After the
iowl is about year DID, the cartilage
hardens into bone and the feet become
hard and dry, with coarse, scaly cover
ing and strong spurs. Pin feathers in
dicatc young fowl; hairs an older one,
Roasting Poultry
In roasting poultry Of every kind there
are three very important points which
must be carefully observed. First, al
ways have the oven very hot at first,
then finish the cooking at a moderate
temperature; the intense heat scars the
surface and closes the pores. so that the
nutritiye juices arc all sealed within.
Second, never submcrgc in much water,
or the water will draw out the Juices A.;
for this reason the fowl should rest on
rack IN the baking pan. The rack
should be smaller than the pan, 10 admit
the free use Of the spoon in basting
Third, never stick a fork into the
fleshy part OF the fowl in turning, as this
makes an opening for the juices to
escape.
Chickens, ducks and geese are roasted
IN the same way as turkeys, the time
required varying according to the age OF
shc fowl. Spring chickens and ducks re-
oh
year old from two TO three hours A
months old) is choicest for roasting
If about a year old, the goose should be
braised or steamed until almost tender.
allowing from two to three hours, then
Drowned in the oven, basting frequently
Seasoning Fowl
To season ducks and geese, rub we'll
with salt, pepper and ginger, both inside
and out If liked they may also be
rubbed, before other seasoning is added.
with the cut side of Glove of garlic or
half an onion. A Glove OF garlic may
also be added to the liquid i'll the pan
during roasting to flavor both meat and
gravy Ducks and geese arc sometimes
stuffed with sliced apples or several
onions and head of celery, but as such
5tuffing is supposed to absorb the natur-
ally strong favor of these fowls. it is
not intended for serving, Serve apple
or gooscbcrry sauce with ducks and
geese.
A rich apple stufing much esteemed
for both ducks and geese is made as
follows: Melt one-fourth cupful butter
or clarified poultry fat, add one tea
spoonful Cor morc) OF finely minced
onion. cook ono minute; add heart and
liver Of the fowl. finely chopped and
cook, stirring constantly. several min
utes; then add quart Of sliced apples.
Cover and cook until apples are soft,
hcn add ono cupful rsisins. one and a
half oupful currants, one cupful soft
bread-crumbs, onc-fourth cupful sugar.
one tcaspoonful salt, one-half teaspoon
full cinnamon and one-fourth teaspoon
ful pepper Take from FIRE, mix thor
oughly. cool and add one beaten egg
Season more, If needed, according to
taste.
Wild Duck
Roast wild duck should be cleaned
and trusscd NE same as domestic duck
Rub with salt and pepper. Before
roasting tic very thin slices OF bacon
,ycr tho breast Bake IN a very hot
oven, bastiIg every FIVE minutes with
Inc fat in tho pan The time required
IN cooking is from twenty minutes Tor
rare 10 forty minutes for well-donc
birds. Bread stuffing seasoned with
sage. onion, or both, is used if stuffing is
desired. Small squares of fried mush
0r fried hominy garnished with currant
ely arc nice TO serve with ducks