but sometimes introduced as turbot, must be carved in the
same way.

[Illustration]

COD-FISH.

Next to turbot, a cod's head and shoulders is the handsomest dish of
fish brought to table. The fish-knife must be passed through the back
from 1 to 2, and then transversely in slices. No fish requires more
care in helping, for when properly boiled the flakes easily fall
asunder, and require a neat hand to prevent the dish looking untidy.
With each slice should be sent a portion of the sound, which is the
dark lining underneath the back-bone, to be reached with a spoon. Part
of the liver may be given if required. The gelatinous part about the
eye, called the cheek, is also a delicacy, and must be distributed
justly, according to the number of the party.

[Illustration]

SALMON, ETC.

[Illustration]

The best part of a large salmon is a thick piece from the middle. It
must be carved by first making an incision down the back, 1 to 2,
and a second from 5 to 6; then divide the side 3 to 4, and cut the
slices, as preferred, from the upper or thick part, or from the lower
richer thin part, or give a little of each. Salmon trout, as it is
usually called, haddocks, or large whitings are carved in the same
way.

MACKEREL.

It is usual to split the fish from head to tail, and, if not very
large, to serve it in two pieces. Most of the smaller fishes may be
carved in this way, if too large to serve whole. In every case, one
grand rule in carving fish must be attended to--not to break the
flakes, and to help compactly, not in detached fragments.

* * * * *

JOINTS.

HAUNCH OF VENISON, OR MUTTON AS VENISON.

It is very necessary that every one who undertakes to carve a haunch
of venison should be aware of the responsibility of his duty. An
ill-cut or inferior slice, an undue portion of fat, or a deficiency
of gravy is an insult to an epicure. The joint must first have a deep
incision across the knuckle, 1 to 2, to allow the gravy to flow; then
long parallel thin slices along the line 3 to 4, with a portion of the
fat, and, if required, of the rich kidney fat lying under the loin;
the gravy also, which is, or ought to be, very strong, must be
discreetly portioned out according to the number at table. The haunch
of mutton must be carved in the same way.

[Illustration]

MUTTON AND LAMB.

SADDLE OF MUTTON OR LAMB.

This very handsome joint is commonly and easily carved in l