Juliet Corson

The Cooking Manual of Practical Directions for Economical Every-Day Cookery Juliet Corson

Book Excerpt: ... 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....