The thick part of the back is best. It should be carved in unbroken slices, and each solid slice should be accompanied by a bit of the sound, from under the back-bone, or from the cheek, jaws, tongue, &c., of the head.
2636. Hake
Hake, if sent to table, simply boiled, is served as cod. The better way of dressing hake is to cut it transversely to the length into slices about one inch in thickness. These should be fried and sent to table garnished with parsley.
2637. Turbot
Strike the fish-slice along the back-bone, which runs from head to tail, and then serve square slices from the thick part, accompanying each slice with some of the gelatinous skin of the fins and thin part, which may be raised by laying the fish-slice flat.
2638. Brill
Brill is served in the same manner.