How to cook capon, pheasant, and other fowl

..Cook capon simply so as not to mask the delicate quality of its flesh....Capon. A castrated chicken that is savored for its delicate taste and texture. .


Quote:The art of cooking

The meat of swan, that is, cygnet, as well as goose, duck, crane, wild goose, eagle, heron, and stork, should be stuffed with garlic, onion, and other good things and then roasted.Peacocks, pheasants, Greek partridges, gray partridges, wild hens, partridge poults, quails, thrushes, blackbirds, and all the other good birds should be roasted.
Pullet should be roasted. Squab should be boiled but is even better when roasted. Wild squab is good when roasted but better when boiled with pepper and sage.Good capon should be boiled, but when good and fat, it should be roasted. The same holds
for pullet.