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pepper, either black or red, over it. It can be washed off easily when ready for
cooking. Powdered charcoal is excellent to prevent meat from tainting. Meat
which has been kept on ice must be cooked immediately, but it is much better to
place meats, poultry, game, etc., by the side of, not on, ice, as it is the cold
air, not the ice, which arrests decay. All meats except veal, are better when
kept a few days in a cool place.
GAME AND POULTRY.
The choice of venison should be regulated by the fat, which, when the venison is
young, should be thick, clear, and close, while the meat is a reddish brown. As
it always begins to taint first near the haunches, run a knife into that part;
if tainted, a rank smell and a greenish appearance will be perceptible. It may
be kept a long time, however; with careful management and watching, by the
following process: Wash it well in milk and water, and dry it perfectly with a
cloth until there is not the least damp remaining; then dust ground pepper over
every part. This is a good preservative against the fly. The flesh of a female
deer, about four years old, is the sweetest and best of venison.
To preserve game and poultry in summer, draw as soon as possible after they are
killed, wash in several waters, have in readiness a kettle of boiling water,
plunge them in, drawing them up and down by the legs so that the water may pass
freely through them; do this for five minutes, drain, wipe dry, and hang in a
cold place; when perfectly cold rub the insides and necks with pepper; prepared
in this way they will keep two days in warm weather; when used wash thoroughly:
Or wash well in soda-water, rinse in clear water, place inside several pieces of
charcoal, cover with a cloth, and hang in a dark, cool place. The most delicate
birds can be preserved in this way.
If game or poultry is at all strong, let it stand for several hours in water
with either soda or charcoal; the latter will sweeten them when they are
apparently spoiled. English or French cooks, however, never wash poultry or game
in dressing, unless there is something to wash off. With skillful dressing, none
is necessary on the score of cleanliness, and much washing tends to impair the
fine flavor, especially of game. In all game and poultry the female is the
Sportsmen who wish to keep prairie chickens, pheasants, or wild fowl in very hot
weather, or to ship long distances, should draw the bird as soon as killed,
force down the throat two or three whole peppers, tying a string around the
throat above them, sprinkle inside a little powdered charcoal, and fill the
cavity of the body with very dry grass. Avoid green or wet grass which "heats,"
and hastens decay.
If birds are to be shipped without drawing, force a piece of charcoal into the
vent, and tie a string closely around the neck, so as to exclude all air, and
make a loop in string to hang up by. Prepared in this way, they will bear
shipment for a long distance.
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