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Cape Cod Recipes
Old & New Poultry of All Sorts  Jonathan Fairbanks
House
511 East St., Dedham, Norfolk County Built 1636. Oldest timber-frame house in the U.S. A
chicken in every pot? Well, maybe, but we remember Mayo's Duck Farm in
Orleans, Brogi's Turkey farm in Brewster and lots of families who kept
a few chickens or ducks or even pheasant.We never were satisfied with
plain white meat.
Besides that, there were the hunters in our family who would keep us supplied with wild duck, quail, pheasant and goose. And
here are a few that we do often. Scroll down for the recipes.  Original Black Duck Decoy around 1920's My
grandfather kept a Large hand made pine box full of these decoys,
handed down in the family for years. They would make "blinds" in the
marsh and use the decoys to get the birds to land, and then shoot them.
 Flying Mallard Drake Decoy... year 1930's  Red Head Drake ... year 1895 Wild birds are
much leaner than the domesticated variety. Because of a lack of natural
fat-particularly in younger bird -- they must be Basted, Barded or
Larded before roasting. Older birds are best cooked with slow, moist
heat such as braising, or used in soups or stews.
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