tied with string, and roasted; and this is the best way of using it,
as it enables the carver to distribute equally the upper part of the
meat with the fatter parts, at the lower end of the bones.


30. Food in Season.

There is an old maxim, "A place for everything, and everything in its
place," To which may be added another, "A season for everything, and
everything in season."

[Fish, Poultry, &c., whose names are distinguished by _Italics_
[here marked _like this_] in each month's "Food in Season," are to be
had in the highest perfection during the month.]


31. In Season in January.

i. Fish.

Barbel, brill, carp, cod, crabs, cray-fish, dabs, _dace_, eels,
flounders, _haddocks_, herrings, lampreys, ling, lobsters, mussels,
oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate,
smelts, soles, sprats, sturgeon, _tench_, thornback, turbot,
_whiting_.

ii. Meat.--Beef, house-lamb, mutton, pork, veal, and doe venison.

iii. Poultry and Game.--Capons, chickens, ducks, wild-ducks, fowls,
geese, grouse, _hares_, larks, moor-game, partridges, pheasants,