Observations on Meat and Poultry

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
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Instructions (5)
  1. Meats to be preferred when of a good fatness and the lean appears juicy, but not particularly streaked with fat, as it then frequently happens to eat hard.
  2. When the season will permit let it hang for a week, and not more, as I have found that period bring it to its best state.
  3. Poultry, likewise, should be chosen tolerably fat and of a soft grain.
  4. Let them hang three or four days, which will add to their better eating; except woodcocks, snipes, larks, or pigs, which should be dressed fresh.
  5. Be particular that the poultry are trussed very neat.
Original Text
Observations on Meat and Poultry. Meats to be preferred when of a good fatness and the lean appears juicy, but not particularly streaked with fat, as it then frequently happens to eat hard. When the season will permit let it hang for a week, and not more, as I have found that period bring it to its best state. Poultry, likewise, should be chosen tolerably fat and of a soft grain. Let them hang three or four days, which will add to their better eating; except woodcocks, snipes, larks, or pigs, which should be dressed fresh. Be particular that the poultry are trussed very neat.
Notes
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