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

September, and lasts till the end of January, I never cook one before the 3d, except being desired to do so, but I often keep some for three weeks after the shooting season is over. The same with pheasants, which begins from the 1st of October till the end of January. By hanging them by the necks and putting a piece of garlic in the beak and a little cayenne, I one cold winter kept one six weeks after the shooting time had expired, which I afterwards presented to a party of real gourmets, who said it was the best they had partaken of during the season. I always use wild ducks, widgeons, teal, pintails, larks, golden plovers, snipes, woodcocks from the commencement of November till the end of March, after which the flesh becomes rank and unfit for table. Young pea-fowls are very good, and make a noble roast, see p. 401, and are in season from January till June, but they are very uncertain. Plovers’ eggs, my favorite, an unparalleled delicacy, come about the middle of March, and are not considered good after the latter end of May; but when I can get them fresh in June, I do not discontinue their use, because they are, in my estimation, worthy of the patronage of the greatest gourmet. I have paid for them, at the beginning of the season, three shillings and sixpence each; they are the black plover or peweet’s eggs. FISH. For the last few years there has been quite an alteration in the seasons for these golden and silvery inhabitants of the deep. Except the Cod-fish, which come in September, and by strictness of rule must disappear in March, the season for all other sea-fish becomes a puzzle; but the method I follow during the season is as follows: Crimped Gloucester is plentiful in June and part of July, but it may be procured almost all the year round. Common Salmon from March to July. Salmon Peale from June to July. Spey Trout from May to July. Sturgeon, though not thought much of, is very good