Fowl

Fowls contain less fat than butcher's meat, except the capon, the ortolan, and the livers of Strasbourg geese.

"Poultry and the white meat of rabbits," says Dr. Letheby, "are not of themselves very nourishing; they contain too much nitrogenous matter and too little fat. In the case of aquatic birds, as the goose and duck, the fat is more abundant, but it contains certain flavouring matters which are not easy of digestion. The darker flesh of game is also somewhat indigestible, and requires management in its culinary treatment".

Constituent parts in 1 lb.