The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the same distance, bringing the ends out between the lardons of the first row, proceeding in like manner until you have larded the whole surface in chequered rows: proceed in a similar way with everything you lard, the difference being only in the size of the lardons, and in the case of poultry or game, previously scald the breasts. By following closely the above simple directions any cook may be able, if not to lard well, at any rate to lard well enough for every-day use, which would give practice, and likewise competence, to lard articles required upon more particular occasions. MEAT AND POULTRY. A FEW THINGS I OBJECT TO, THAT IS, NOT TO USE IN COOKERY COMESTIBLES WHEN OUT OF, OR BEFORE, THEIR PROPER SEASON. FOR Butcher’s Meat, see page 637, Kitchen at Home. IN POULTRY. I never use turkeys before Michaelmas, and not after the latter end of March. Ditto turkey poults before the end of June, and not after September. Capons, poulardes, pullets, and fowls, I use all the year round. I begin about March with the spring chickens, till the beginning of July. Geese are in season almost all the year round. Goslings, or green geese, commence early in the spring, and are called so till the end of September, thus there is hardly any difference between them and the Michaelmas geese. Ducks and ducklings the same. Rabbits and pigeons may be used all the year round; but it is only in the early part of the spring that I use tame rabbits. Guinea-fowls are used when pheasants go out, which is about the latter end of January, and are used till the end of May. Their eggs are very good, more delicate than the common ones. I never use grouse before the 14th Aug., nor after the 22d December. Black cocks and gray hens about the same time as grouse, but they are more uncertain. Ptarmigans are sent from Norway about the middle of January, and continue till March, but that depends upon the weather. Though the shooting season for partridges is the first of