Quails.—These come chiefly from France and Germany, but the finest and best that are sold in London, come from Cambridgeshire, and are fed by the poulterers with herbs, seed, or boiled bread and milk. They are so extremely delicate, in feeding, that two of them will not eat out of the same trough.
Teal is of a beautiful plumage, and very delicate to eat. Their bills and feet are black, and are shaped like those of a Duck.
Ruffs and Rees are chiefly found in Lincolnshire and Cambridgeshire; and in April or May, when most in season, they are a perfect lump of fat. If poor, when caught, they should be fattened with white bread and milk boiled, given them in separate troughs.
Moor Game, and even Grouse, may be kept good a long time. Old birds of all kinds will keep longest, and will be the better for keeping; but young birds should be dressed soon.
Small Birds, of every description, should be dressed immediately.
FISH.
General Rules for choosing it.
(The price of fish depends on the supply; and it will often be found, that one kind of fish, equally as good and seasonable as another, may be bought for much less money; therefore, never buy at an extravagant price.)
When fish is fresh, it is firm, bright, and stiff; the gills are of a lively red, hard to open, and smell sweet; and the eyes are full and clear. If stale, the whole fish, and particularly the gills and fins, will always be flabby and limber, the gills will be pale, and the eyes sunk and dull. By these rules alone, good fish may be distinguished from bad; but besides these, some kinds of fish have other distinguishing peculiarities, which are as follow; viz.
Sturgeon.—The grain of the flesh of a fine Sturgeon is smooth and very white, interspersed with blue veins. The skin is soft and tender, and its smell is very pleasant. When the veins and gristles are brown or yellow, instead of blue, or the skin is hard and dry, the fish is not good.