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Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes.
The word "poultry" comes from Middle English pultry or pultrie, itself derived from Old French/Norman word pouletrie. [7] The term for an immature poultry, pullet, like its doublet poult, [8] comes from Middle English pulet and Old French polet, both from the Latin word pullus, meaning a young fowl or young animal.
There is less information about traditional recipes incorporating squab or pigeon used by commoners, but there is evidence they were "handed down from generation to generation". [10] In the 15th century, the Italian friar Luca Pacioli wrote a book of "culinary secrets" which included "How to Kill a Squab by Hitting with a Feather on the Head". [26]
The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing. [4]
Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
Photo: 2013 Study in Poultry Science "White striping" degrades the quality of the meat while increasing fat content by up to 224%.. It's occurring more and more in chickens being pushed to grow ...
Vegetables often made up part of the sauce or garnish, but entrées on meat days were always meat dishes; separate dishes of vegetables were served only as entremets. [9] On lean days, fish replaced meat and fowl in every stage of the meal. Entrées included a wide range of fish, shellfish, crustaceans, turtles, and frogs.
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