Page:A Proper New Booke of Cookery (1575).djvu/3

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The Booke of

cookery.

Brawne is beſt from a foꝛte-night befoꝛe Mighelmas till Lent. Beife and Bakon is good all times the yere. Mutton is good at all times, but from Eaſter to midſommer it is wooꝛſt. A fat Pigge is ever in ſeaſon. A goſe is woꝛſt in midſommer moone, and beſt in ſtubble time, but whē they be yonge Greene Geeſe, than they be beſt. Veale is beſt in January and Febꝛuarye and all other times good.

Lambe and young Kidde is beſt betwene Chꝛistmaſt and Lent, and good from Eaſter to whitſontide. Kyd is ever good. Hennes be good at all tymes but beſt from November to lent. Fat Capons be ever in ſeaſon. Pecockes be ever good: but when they be young and of a good ſtature, they be as good as feſantes, and ſo be the young groncis. Sinettes bee beſt betwene all Halowen day and Lent. A Mallard is good after a froſte, till Candelmas, so is aTeale

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