How to Cook Game

How to Cook Game

If game is to be tender it must be young. Age is easily determined when the game is fully feathered or furred which is one good reason for buying it this way. Generally speaking, look for plumpness, pale coloured feet and soft, downy plumage in birds, and soft pliable ears in rabbits and hares. Venison…

How To Roast Turkey

How To Roast Turkey

  Buy a plump, young turkey bird. Look for a pliable breast bone. When you buy a fresh duck or goose, choose one with yellow feet and bill. Poultry, with or without a stuffing, is often trussed. This is not necessary for most small birds and roasting chickens, but it helps keep a turkey in…

Choosing Poultry

Choosing Poultry

Fresh or frozen, poultry of excellent quality is available all the year round from butchers and supermarkets. Poultry is defined as a bird bred for the table: chicken, boiling fowl, duck, goose and turkey come into this category. So does guinea fowl, which used to be a game bird. As with meat, decide in advance…

Carving Meat

Carving Meat

This is simple if you have a good carving knife, a two-pronged fork and a steel for sharpening the knife. The same principles apply for roast or boiled cuts. The meat will keep hot for about ten minutes once it has been removed from the oven or from the boiling liquor. Put it to rest…

Methods of Cooking meat

Methods of Cooking meat

OVEN ROASTING Only tender joints are suitable for oven roasting. Beef may be served underdone, but make sure veal, lamb and pork are cooked thoroughly. There is no agreement about the best heat; the temperatures given here are for slow roasting, an increasingly popular method. Pre-set the oven to 180°C (350°F) Gas Mark 4. Put…

Storing Meat

Storing Meat

Without a refrigerator Fresh meat must be kept as cool as possible, preferably in a meat safe which allows circulation of air. Always use meat that was bought minced and cooked meats on the day of purchase. In a refrigerator Keep raw and cooked meat separate and loosely wrapped in foil or film at 2°-6°C…

How To Use Offal

How To Use Offal

Offal are the parts left after the slaughtered animal has been dressed: the liver and kidneys are most popular but all are highly nutritious. Calf’s liver The most expensive liver, with a mild flavour. Lamb’s liver The most popular liver, excellent for grilling or frying. Pig’s liver Stronger in flavour than lamb’s liver but softer…