I have an excellent book called "The Classic Cookery of Baron Brisse" first published in English in 1905 but the original was in French and I have no idea of the date. It gives 366 "Bills of Fare" ~ one for each day and the recipes to create every dish mentioned. Each "Bill of Fare" is dated so the end result is a demonstration of eating what is in season.
EG
January 1st.
Purée of Haricot Beans à la Condé
Brill, Béchamel Sauce
Sirloin of Beef, Maderia Sauce
Roast Fowl à la sucking pig
Stuffed artichokes à la barigoule
Rum cake or Baba
The Roast Fowl is made thus: "Roast your fowl before a good fire; when nearly cooked, set fire to a lump of lard wrapped in a piece of paper, which hold in a large iron spoon (Sic), let the lard drop on the fowl, this will produce a crackly skin like that of a roast sucking-pig"