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Simple Fowls Cooking Recipe

Below is the quick and easy cooking recipe for Fowls.

In purchasing fowls for dressing, it is necessary to see that they are fresh and good. If a cock bird is young, his spurs will be short. But be careful to observe the Fowls that they have not been cut or pared, which is a trick too often practised. If fresh, the vent will be close and dark. Pullets are best just before they begin to lay, and yet are full of egg. If hens are old, their combs and legs will be rough: if young, they will be smooth. A good capon has a thick belly and a large rump: there is a particular fat at his breast, and the comb is very pale. Black-legged fowls being moist, are best for roasting.

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