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The Cooking Manual of Practical Directions for Economical Every-Day Cookery
The Cooking Manual of Practical Directions for Economical Every-Day Cookery
Book Excerpt
s when good are white and plump, have full breasts and smooth legs, generally black, with soft, loose spurs; hen turkeys are smaller, fatter, and plumper, but of inferior flavor; full grown turkeys are the best for boning and boiling, as they do not tear in dressing; old turkeys have long hairs, and the flesh is purplish where it shows under the skin on the legs and back. About March they deteriorate in quality. Turkey-poults are tender, but lack flavor.
Young ducks and geese are plump, with light, semi-transparent fat, soft breast-bone, tender flesh, leg joints which will break by the weight of the bird, fresh colored and brittle beaks, and windpipes that break when pressed between the thumb and fore-finger. They are best in fall and winter.
Young pigeons have light red flesh upon the breast, and full, fresh colored legs; when the legs are thin, and the breast is very dark, the birds are old. Squabs are tender and delicious.
The giblets of poultry consist of the head, neck, wings, feet,
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There are actually a few recipes I would consider trying, and a few that were just plain scary. I love old cookbooks, they really shed a light on how people lived and what was important to them in private life.
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FEATURED AUTHOR - 'The Plotting Shed' (see her blog http://www.intheplottingshed.com/) was Alex Martin's first writing space at the bottom of her Welsh garden. Now she splits her time between Wales and France and plot wherever she is. She still wanders aimlessly in the countryside with her dog and her dreams and she can still be found typing away with imaginary friends whispering in her ear, but these days she has the joy of seeing her stories published and the treasured feedback from readers who've enjoyed them.