ved 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.

2639. John Dory.

John Dory is also served in the same way. This fish has a favourite
piece on the cheek.

2640. Plaice and Flat-fish.

Plaice and flat-fish generally, are served in the same manner.

2641. Soles.

Soles, when large, may be served as turbot; but when small they should
be sliced across.

2642. Salmon.

Serve a slice of the thick with a smaller slice of the thin part.
Keep the flakes of the thick part as unbroken as possible.

2643. Mackerel.

Mackerel should be served in pieces cut through the side when they are
large. It small, they may be divided through the back-bone, and served
in halves. The shoulder part is considered the best.

2644. Haddock and Gurnet.

Haddock and Gurnet are served as directed for mackerel.

2645. Whiting.

Whiting are usually fried and curled; they should be cut in halves
down the back, and served. The shoulder-part is best.

2646. Eels.

Eels are usually cut into several pieces, either for stewing or
frying. The thick parts are considered best.

2647. Trout.

Trout, if small, are served whole; if large, they may be divided
through the back-bone and served in halves. The same applies to perch
and other smaller fresh-water fish.

2648. Pike and Jack.

Pike and Jack should be served in thick unbroken pieces taken from the
side or shoulder of the fish accompanied by a piece of the stuffing
with which these fish are usually filled.

2649. Remarks.

The _roes_ of mackerel, the _sound_ of cod, the _head_ of carp, the
_cheek_ of John Dory, the _liver_ of cod, &c., are severally
considered delicacies, though not by all