Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.

Salt, smoked, and canned fish are never out of season.




[Page 8]
ELEVEN COURT BOUILLONS

I

Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar. Put the kettle over the fire and let it heat slowly.
The fish must always be put into it while cold and after boiling
allowed to cool in the water.

II

Cut fine a stalk of celery, a carrot, an onion, and a small sweet