American Cookery - The Art of Dressing Viands, Fish, Poultry, and Vegetables by Amelia Simmons
page 7 of 66 (10%)
page 7 of 66 (10%)
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_Dunghill Fowls_, are from their frequent use, a tolerable proof of the former birds. _Chickens_, of either kind are good, and the yellow leg'd the best, and their taste the sweetest. _Capons_, if young are good, are known by short spurs and smooth legs. All birds are known, whether fresh killed or stale, by a tight vent in the former, and a loose open vent if old or stale; their smell denotes their goodness; speckled rough legs denote age, while smooth legs and combs prove them young. _A Goose_, if young, the bill will be yellow, and will have but few hairs, the bones will crack easily; but if old, the contrary, the bill will be red, and the pads still redder; the joints stiff and difficultly disjointed; if young, otherwise; choose one not very fleshy on the breast, but fat in the rump. _Ducks_, are similar to geese. _Wild Ducks_, have redder pads, and smaller than the tame ones, otherwise are like the goose or tame duck, or to be chosen by the same rules. _Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and throat clear. _Snipes_, if young and fat, have full veins under the wing, and are |
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