Geese, when young, have yellow feet and bills : when old they
are of a reddish colour. The feet of freshly killed geese are pliable
and soft, but if the bird has been killed some time, the feet are dry
and stiff.
Green Geese. — Geese are called green until they are from two to-
three months old.
Ducks. — The rules for choosing geese also apply to ducks ; they
are known by their feet, which should be supple ; the breast should be
firm and plump. Tame ducks have yellow feet, whilst those of wild
ducks are red.
Venison, when young, is usually judged by the fat, which should
be clear and bright in colour. It must be well hung before it is in fit
condition for cooking. When it is not wanted very high (ripe), a
knife or skewer should be inserted into the meat to ascertain its state,
as by so doing one is able to judge by the smell if the venison is the
desired freshness or maturity.
Grouse. — This group of birds comprises the grouse proper and
partridge. Grouse are in season in August, and are then very
expensive birds. They are found chiefly in the north of England and
Scotland, amongst the heather and morasses. Young grouse are
known by a short round spur. Yellow legs and dark bill are signs
by which a young partridge may be known ; a rigid vent shows they
are fresh. Old game or partridges are very indifferent for eating.
The Pheasant, when young, may be known by a short or round
spur ; in old birds it is long and pointless.
Snipe, Quails, and Ortolans may be known as young birds by
the short or round spurs.
Ptarmigan, or white grouse, mostly come from Scotland, but are
also imported in great quantities from Norway, preserved in ice..
They ought to be hung as long as possible.
Woodcocks are in season in November. Young birds are known
by a round or short spur ; when old the spur is pointed, and the feet
are hard and thick. If their bills become moist and their throats are
muddy, it is a sign that they have been kept too long.
Wild Ducks, Widgeon and Teal are seasonable and often cheap
in winter ; but teal are not profitable even then, as they are very lean.
Quails, Landrails, Plovers and Larks are delicate food.
Hares and Rabbits. — When the ears are dry and tough, the
haunch thick, and the claws blunt and rugged, it is a sign that they
are old. If the ears are soft and thin, and the claws sharp and
smooth, they are young and tender. A hare for roasting should be
very young ; a leveret is best. Other signs of youth in a hare or
MARKETING
35
rabbit are these ; the cleft in the lip is narrow, the body stiff, and the
claws smooth and sharp.
All game should be hung undrawn and in their feathers for a few
days before cooking. The exact time must depend upon the taste of
the diners. When, however, the feathers on the lower breast of a
bird come out easily, it is considered ready and fit for cooking.
Pheasants can be hung longer than partridges. Water-fowls should
not hang more than a day at the most.
Page 16
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Geese, when young, have yellow feet and bills : when old they are of a reddish colour. The feet of freshly killed geese are pliable and soft, but if the bird has been killed some time, the feet are dry and stiff.
Green Geese. — Geese are called green until they are from two to three months old.
Ducks. — The rules for choosing geese also apply to ducks ; they are known by their feet, which should be supple ; the breast should be firm and plump. Tame ducks have yellow feet, whilst those of wild ducks are red.
Venison, when young, is usually judged by the fat, which should be clear and bright in colour. It must be well hung before it is in fit condition for cooking. When it is not wanted very high (ripe), a knife or skewer should be inserted into the meat to ascertain its state, as by so doing one is able to judge by the smell if the venison is the desired freshness or maturity.
Grouse. — This group of birds comprises the grouse proper and partridge. Grouse are in season in August, and are then very expensive birds. They are found chiefly in the north of England and Scotland, amongst the heather and morasses. Young grouse are known by a short round spur. Yellow legs and dark bill are signs by which a young partridge may be known ; a rigid vent shows they are fresh. Old game or partridges are very indifferent for eating.
The Pheasant, when young, may be known by a short or round spur ; in old birds it is long and pointless.
Snipe, Quails, and Ortolans may be known as young birds by the short or round spurs.
Ptarmigan, or white grouse, mostly come from Scotland, but are also imported in great quantities from Norway, preserved in ice.. They ought to be hung as long as possible.
Woodcocks are in season in November. Young birds are known by a round or short spur ; when old the spur is pointed, and the feet are hard and thick. If their bills become moist and their throats are muddy, it is a sign that they have been kept too long.
Wild Ducks, Widgeon and Teal are seasonable and often cheap in winter ; but teal are not profitable even then, as they are very lean.
Quails, Landrails, Plovers and Larks are delicate food.
Hares and Rabbits. — When the ears are dry and tough, the haunch thick, and the claws blunt and rugged, it is a sign that they are old. If the ears are soft and thin, and the claws sharp and smooth, they are young and tender. A hare for roasting should be very young ; a leveret is best. Other signs of youth in a hare or
rabbit are these ; the cleft in the lip is narrow, the body stiff, and the claws smooth and sharp.
All game should be hung undrawn and in their feathers for a few days before cooking. The exact time must depend upon the taste of the diners. When, however, the feathers on the lower breast of a bird come out easily, it is considered ready and fit for cooking. Pheasants can be hung longer than partridges. Water-fowls should not hang more than a day at the most.