Gary,I shot a cpl 30 years ago and it was broadheads.We'd see them while Deer hunting.
Nuthin much better than fresh chicken Chris.Speakin of historic cookery books,the Lee family has a well recognized version.Like the Parks above,these are glimpses into the 18th century,sorta literally through the "back door".Which is durn neat considering.Pathological fallacy is rampant in historical preservation work.PHD's writing "how to" manuals on architecture that don't know a hammer from a handsaw?
But "receipt" books don't get writ like that.All the new stuff is marketing 101,"my flaming chocolate covered pine cone is better than yours".Or... "why would anyone want to cook like your Gmother"?.You know buy the microwave,get a free cookbook?
Nope,these old cookery books are like looking in a real window.... time warp,200 years ago.We see the same thing now when sportsman discussing,Grouse on a stick... or fresh Elk steak at camp.Ain't a lot of BS with that,well the cooking that is...doh.Chickens in particular,from the dope in the Lee family receipt book has cooking times that would have health dept folks hackin up a lung over.They were but a fraction of cook times today.Think extra rare.Stupid hot fires,and cleaner genetics'?