GAME

The flesh of game is believed to po e strengthening qualities superior to that of poultry. It also contains le fat. Game is tender and easy of digestion, and it has a delicate and marked flavour. It forms a valuable diet for the invalid, by reason of its easy digestibility. Respecting the choice and preservation of game, Eliza Acton writes—“Buck venison, which is in season only from June to Michael mas, is considered finer than doe venison, which comes into the market in October, and remains in season through November and December; neither should be cooked at any other part of the year. “The greater the depth of fat upon the haunch the better the quality of the meat will be, provided it be clear and white, and the lean of a dark hue. “If the cleft of the hoof, which is always left on the joint, be small and smooth, the animal is young; but it is old when the marks are the reverse of these. [325] Although the haunch is the prime and favourite joint of venison, the neck and shoulder are also excellent, dre ed in various ways, and make much-approved pasties . A free current of air in a larder where venison is kept is always a great advantage. [325] Venison is not in perfection when young. “All moisture should be wiped daily, or even more frequently, from the venison with soft cloths, when any appears upon the surface, and every precaution must be taken to keep off the flies when the venison is not hung in a wire safe. Black pepper thickly powdered on it will generally answer the purpose. “Hares and rabbits are stiff when freshly killed, and if young the ears tear easily, and the claws are smooth and sharp. A hare in cold weather will remain good for ten or fourteen days; care only must be taken to prevent the inside from becoming musty, which it will do if it has been emptied in the field. Pheasants, partridges, and other game, may be chosen by nearly the same tests as poultry—by opening the bill the stalene will be detected easily if they have been kept too long by the hardne of the bill. With few exceptions game depends almost entirely for the fine flavour and the tenderne of its flesh, on the time which it is allowed to hang before it is cooked, and it is never good when very fresh; but it does not follow that it should be sent to table in a really offensive state.”