Carving and Serving

by Mary J. Lincoln

FISH.

A broad silver knife should be used in serving fish. Serve as little of the bone as possible, and be careful not to break the flakes.

Halibut or Salmon. A middle cut, or thick piece, of halibut or salmon should be placed on the platter with the skin surface up and the back toward the farther side of the dish. Carve in thick slices down to the bone, slip the knife under and remove them. Then remove the bone, and serve the lower portion in the same manner.

A thin slice of halibut should be laid on the platter with the flesh side up. Cut next to the bone on each side, divide the fish as required, and leave the bone on the platter.

Mackerel, White-fish, etc. These and other thin fish for broiling should be split down the back before cooking. In serving, divide through the middle lengthwise, and then divide each half into such portions as may be desired. Be careful not to break or crumble them.

Smelts, Perch, and other small pan-fish are served whole. They should be arranged on the dish with heads and tails alternating, or in a circle round a silver cup placed in the centre of the platter and holding the sauce. Or, place two or three on a silver skewer, and serve a skewerful to each person.

Small slices and rolled fillets of fish are not divided.

BAKED FISH.

Cod, Haddock, Cusk, Blue-fish, Shad, Small Salmon, and Bass. These when served whole may be carved in a more satisfactory manner if before cooking they are prepared according to the following directions:

Stuff them and place them upright in the pan instead of on one side. Fish that are broad and short like shad may be kept in place by propping with stale bread or pared potatoes; but others that are narrow in proportion to the length may be skewered or tied into the shape of the letter S.