A Colour Atlas of Avian Anatomy by J. McLelland

By J. McLelland

This color atlas presents an creation to how birds are developed. it's involved mostly with the economically very important species, yet, the place their anatomy considerably fluctuate, the extra universal caged birds are handled. The booklet is deliberate round yes physique platforms together with the integument and skeleton and digestive, urogenital and breathing tracts. Lymphoid tissue, blood vessels and nerves are handled as they happen in organization with those structures. In a few cases, a directly topographical method is taken. lots of the pictures are of clean, unfixed fabric, a few have been interested by the help of a dissecting microscope. the pictures are followed by way of a brief textual content which identifies many of the positive factors and explains their functionality.

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Additional resources for A Colour Atlas of Avian Anatomy

Example text

Season the outside of the goose and place it in a roasting pan. Pour about 5mm/ 1/4 inch of water into the pan then place it into an oven h~ated to 240°C/475°FI gas 9. Roast for 45 minutes, basting occasionally. Tum the oven down to 200°C/400°F/gas 6 and roast for a further 1 hour, basting from time to time. When the goose is cooked, remove it from the oven and place in a warm place to rest. Tip most of the fat from the roasting pan, add the vegetables and brown over high heat until golden. Pour in the chicken stock, add the herbs and garlic and simmer for 15 minutes, until reduced by about one-quarter.

Blanch the leeks in boiling salted water for a few seconds then refresh in iced water. Once cold, cut into 5cm/2 inch pieces. Lightly butter 4 individual oval or round moulds and pour in the liver mixture. Cover each one with a little lightly buttered foil and place these into a roasting pan half-filled with boiling water. Cook in an oven heated to 200°Cl400°F/gas 6 for 12-15 minutes. Keep warm. Lightly season the breasts. Heat the oil in a frying pan and, when hot, add 15g/ l/20z of the butter.

Leave this in the refrigerator for 24 hours. Remove all of the fat from the carcass and very finely dice or mince all of the fat and skin. Mix this with the water in a heavybased pan. Place over very low heat and cook slowly for about 40 minutes until the fat has melted and is clear. Strain it through muslin or a fine strainer. After 24 hours, brush the excess salt from the goose and place the pieces into the melted fat. Tie the garlic and peppercorns in muslin to make a bag and add to the fat.

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