American Cookery

American Cookery

Sections:

How to Choose Flesh
To Make the Best Bacon
Fish, How to Choose the Best in Market
Shad
Perch and Roach
Poultry How to choose
A Goose
Hares
Butter

 

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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 small in the veins, otherwise like the Woodcock.

_Partridges_, if young, will have black bills, yellowish legs; if old, the legs look bluish; if old or stale, it may be perceived by smelling at their mouths.

_Pigeons_, young, have light red legs, and the flesh of a colour, and prick easily--old have red legs, blackish in parts, more hairs, plumper and loose vents--so also of grey or green Plover, Blade Birds, Thrash, Lark, and wild Fowl in general.