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Simmons, Amelia

"American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables"


_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
small in the veins, otherwise like the Woodcock.


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