There should be a good deal of fat on this meat. The lean should be
dark red and the fat white. Venison is in season all the year, but is
most used in cold weather. In summer it should have been killed at
least ten days before cooking; in winter three weeks is better. The
cuts are the leg, saddle, loin, fore quarter and steaks. The supply
regulates the price.


Partridge.

This bird is so like the grouse that the same rules apply to both.
What is known as quail at the North is called partridge at the South.


Quail.

These birds are found in the market all through the fall and winter.
They are quite small (about the size of a squab), are nearly always
tender and juicy, and not very expensive. They come from the West.


Woodcock.

Woodcock is in season from July to November. It is a small bird,
weighing about half a pound. It has a fine, delicate flavor, and is
very high-priced.


Other Game.