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Classic
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page 7
from them and hurried into dress, they are genuinely good; and take rank in
point of superiority of flavor, of most other fish.
Perch and Roach, are noble pan fish, the deeper the water from whence taken, the
finer are their flavors; if taken from shallow water, with muddy bottoms, they
are impregnated therewith, and are unsavory.
Eels, though taken from muddy bottoms, are best to jump in the pan.
Most white or soft fish are best bloated, which is done by salting, peppering
and drying in the sun, and in a chimney; after 30 or 40 hours drying, are best
broiled, and moistened with butter.
Poultry---how to choose.
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.
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.
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.
Partridges, if young, will have black bills, yellowish legs; if old, the legs
look bluish; if old or
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