Pigeon Recipes, Quail, Partridge, Pheasant

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 are plucked from the inside of the leg and around the vent, the flesh of newly processed 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.

• Roast Pigeon Recipe,
• Stewed Pigeons, Pigeon Stew Recipe,
• Pigeon Pie Recipe,
• Broiled Pigeon or Squab,
• Squab Pie Recipe,
• Roast Woodcock Recipe,
• Snipe Recipe,
• Reed Bird Recipe,
• Roast Quail Recipe,
• Roast Partidge or Pheasant Recipe,
• Game Bird Pie,
• Snowbird Recipe,
• Salmi Recipe.