How to Distinguish Young Birds - General Rule for Hanging Birds - Time-table for Cooking

Game

The advent of grouse on August 12 marks the beginning of the game season, and is a red-letter day in the kitchen calendar, for game of all kinds is much liked, and provides a pleasing variety to the menu.

Though young birds are best for roasting, old ones do excellently for salmis, soups, etc. In young birds The breast should feel firm and thick.

The legs should be smooth, with the spurs short.

The quill feathers should be short.

The under portion of the bill should snap across easily when bent backwards.

Length of Time to Hang Birds

As a general rule, hang birds for seven days before cooking; but the length of time must depend on the weather and individual tastes. In damp weather five days will probably be long enough, unless the birds are liked very "high."

Useful Hints

1. Hang each bird in a muslin bag in a place where there is a constant current of fresh air.

2. Examine them carefully each day. Badly shot birds should not hang for long.

3. When plucking game, be careful not to break the skin.

4. On no account wash game; merely wipe the birds inside and out with a cloth wrung out in hot water, except in the case of snipe, woodcock, and plovers, which are never "drawn."

5. Tie a slice of fat bacon over the breast of each bird; this will prevent them from drying.

6. Cook the birds either before a clear, bright fire or in a quick oven, keeping them well basted with butter or good dripping.

7. If the bird is very "high," it must be cooked very thoroughly; if not "high," it should be rather under than over cooked.

8. Serve each bird on a neat square of hot buttered toast.

9. Serve the gravy in a hot tureen; never pour it over the birds.

10. Bread sauce, fried crumbs, and gravy should accompany all birds.

Time-table for Cooking Game