ey, for a large party, if you cut the
slices down from pinion to pinion, without making wings, there will be
more prime pieces. But that the reader may derive the full advantage of
these remarks, we shall descend to particulars, and illustrate the
subject with a variety of interesting Plates, which will show at the
same time the manner in which game and poultry should be trussed and
dished.----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, and the
parts about the backbone on the shoulders are the firmest and the 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 fish give
a piece of the sound, which lies underneath the backbone and lines it,
the meat of which is thin, and a little darker coloured than the body of
the fish itself. This may be got by passing a knife or spoon underneath,
in the direction of _d_, _f_. About the head are many delicate parts,
and a great deal of the jelly kind. The jelly part lies about the jaw,
bones, 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.----EDGE BONE OF BEEF. Cut off a slice an inch thick all the
length from _a_ to _b_, in the figure opposite, and then help. The soft
fat which resembles marrow, lies at the back of the bone, below _c_; the
firm fat must be cut in horizontal slices at the edge of the meat _d_.
It is proper to ask which is preferred, as tastes differ. The skewer
that keeps the meat properly together when boiling is here shewn at _a_.
This should be drawn out before it is served up; or, if it is necessary
to leave the skewer in, put a silver one.----SIRLOIN OF BEEF may be
begun either at the end, or by cutting into the middle. It is usual to
enquire whether the outside or the inside is preferred. For the outside,
the slice should be cut down to the bones; and the same with every
following helping. Slice the inside likewise, and give with each piece
some of the soft fat. The inside done as follows eats excellently. Have
ready some shalot vinegar boiling hot: mince the meat large, and a good
deal of the fat; sprinkle it with salt, and pour the shalot vinegar and
the gravy on i