23. Cod’s Head.

Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod’s head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish trowel; the parts about the back-bone, or the shoulders, are by far the firmest and best. Take off a piece quite down to the bone, in the direction a, b, c, d, putting in the spoon at a, c, and with each slice of the fish give a piece of the round, which lies underneath the back-bone, and lines it, the meat of which is thin, and a little darker colored than the body of the fish itself. This may be got by passing a spoon under it, in the direction d, f. About the head are many delicate parts, and a great deal of the jelly kind. The jelly part lies about the jaw-bone, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth.

Transcriber’s Note

The following typographical errors were corrected:

PageErrorCorrection
[5]PICKLESPICKLES.
[7]COMMON DRINKSCOMMON DRINKS.
[8]washing CalicoesWashing Calicoes
[12]scum thascum that
[19]them fry until a a lightthen fry until a light
[19]its blisteringits blistering.
[27]boiled PoultryBoiled Poultry
[28]sweet marjorumsweet marjoram
[36]Black FishBlack Fish.
[37]baking fish, No. 74.baking fish, No. 76.
[46]118. _Directions_119. _Directions_
[59]Green Corn CakeGreen Corn Cake.
[125]freed from themfreed from them.
[126]through the Winterthrough the Winter.
[128]boil it gentlyboil it gently.
[130]in indigo waterin indigo water.
[131]Marble FurnitureMarble Furniture.
[134]into the mouldsinto the moulds.
[142]A FowlA Fowl.

The following words had inconsistent spelling and hyphenation: