Game Birds Recipe

Fine game birds are always heavy for their size; the flesh

of the breast is firm and plump, and the skin clear; and if a few

feathers be plucked from the inside of the leg and around the vent, the

flesh of freshly killed birds will be fat and fresh colored; if it is

dark, and discolored, the game has been hung a long time. The wings of

good ducks, geese, pheasants, and woodcock are tender to the touch; the

tips of the long wing feathers of partridges are pointed in young birds,

and round in old ones. Quail, snipe, and small birds should have full,

tender breasts.

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