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 in June.