(For recipe, see No. 337; and for mode of serving, Coloured Plate E.)
First run the fish-slice down the thickest part of the fish, quite through to the bone, from a to b, and then cut handsome and regular slices in the direction of the lines downwards, from c to e, and upwards from c to d, as shown in the engraving. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper.
A BRILL and JOHN DORY are carved in the same manner as a Turbot.
[Illustration]
Note.—The thick parts of the middle of the back are the best slices in a turbot; and the rich gelatinous skin covering the fish, as well as a little of the thick part of the fins, are dainty morsels, and should be placed on each plate.
WHITING, &c.
Whiting, pike, haddock, and other fish, when of a sufficiently large size, may be carved in the same manner as salmon. When small, they may be cut through, bone and all, and helped in nice pieces, a middling-sized whiting serving for two slices.
Note.—The THICK part of the EEL is reckoned the best; and this holds good of all flat fish.
The TAIL of the LOBSTER is the prime part, and next to that the CLAWS.
[Illustration: FISH CARVERS.]