Hares from September to March.
Leverets from March to September.
Rabbits all the year round.
Fish.
The seasons of Fish frequently vary; therefore the surest way to have it good is to confide in the honesty of respectable fishmongers; unless, indeed, you are well acquainted with the several sorts, and have frequent practice in the choosing of it. No fish when out of season can be wholesome food.
Turbot is in season from September to May. Fish of this kind do not all spawn at the same time; therefore, there are good as well as bad all the year round. The finest are brought from the Dutch coast. The belly of a Turbot should be cream coloured, and upon pressing your finger on this part, it should spring up. A Turbot eats the better for being kept two or three days. Where there is any apprehension of its not keeping, a little salt may be sprinkled on it, and the fish hung in a cool dry place.
Salmon.—This favourite fish is the most unwholesome of all. It ought never to be eaten unless perfectly fresh, and in season. Salmon is in season from Christmas till September. The Severn Salmon, indeed, is in season in November, but it is then obtained only in small quantities. This, and the Thames Salmon, are considered the best. That which comes from Scotland, packed in ice, is not so good. Salmon Peel are very nice flavoured, but much less rich than large Salmon; come in June.
Cod is in perfection at Christmas; but it comes in, generally, in October; in the months of February and March it is poor, but in April and May it becomes finer. The Dogger Bank Cod are considered the best. Good Cod fish are known by the yellow spots on a pure white skin. In cold weather they will keep a day or two.
Skate, Haddocks, Soles, Plaice, and Flounders are in season in January, as well as Smelts and Prawns. In February, Lobsters and Herrings become more plentiful; Haddocks not in such good flavour as they were. In March Salmon becomes plentiful, but is still dear. And in this month the John Dory comes in.
In April Smelts and Whiting are plentiful; and Mackerel and Mullet come in; also river Trout.