The thick part of the back of this, as of all large fish— salmon excepted — is the firmest and finest eating. It should be carved across, rather thick, and, as much as possible, in unbroken slices, from a to b. The sound, which is considered a delicacy, lies under- neath, and lines the back-bone : it must be reached with a spoon in the direction c. The middle of the fish, when served to a family party, may be carved in the same manner, or in any other which convenience and economy may dictate. No. 2. a turbot. In carving this most excellent fish, the rich gelatinous skin attached to it, and a portion of the thick part of the fins, should be served with every slice. If the point of the fish-knife be drawn down the centre of the back through to the bone, in the lines a b c, and from thence to d d d, the flesh may easily be raised upon the blade in handsome portions, The thickest parts of all flat fish are the best. A brill and a John Dory are served exactly like a turbot. SOLES. The more elegant mode of serving these, and the usual one at good tables, is to raise the flesh from the bones as from a turbot, which is easily done when the fish are large ; but when they are too small well to admit of it, they must be divided across quite through the bone : the shoulders, and thick part of the body, are the superior portions. No. 3. SALMON. It is customary to serve a slice of the thick part of the back of this fish, which is marked from a to b , with one of the thinner and richer portions of it, shown by the line from c to d. It should be carved quite straight across, and the fine flakes of the flesh should be preserved as entire as possible. Salmon-peel, pike, haddocks, large whitings, and all fish which are served curled round, and with the backs uppermost, are carved in the same manner ; the flesh is separated from the bone in the centre of the back, and taken off, on the outer side first, in convenient portions for serving. The flesh of mackerel is best raised from the bones by passing the fish-slice from the tail to the head : it may then be divided in two. No. 4. SADDLE OF MUTTON. The manner of trussing this joint varies almost from season to CARVING. XXXV season, the mode which is considered in good taste one year being obsolete the next, in families where passing fashions are closely observed. It seems really immaterial whether it be served as shown in the engraving ; or whether two or three joints of the tail be left on and surrounded with a paper frill. This joint is now trussed for roasting in the manner shown in the engraving; and when it is dished a silver skewer replaces the one marked e. It is likewise often still served in good families with only two or three joints of the tail left on. The most usual mode of carving it is in thin slices cut quite along the bone, on either side, in the line a to but it is sometimes sliced obliquely from c to d : this last fashion is rather gaining ground. The thick end of the joint must then, of course, be to the left of the carver. A saddle of pork or of lamb is carved exactly in the same manner No. 5. A HAUNCH OF VENISON (OR MUTTON.)

AI-modernized reading of the original text

The thick part of the back of this, as of all large fish— salmon excepted — is the firmest and finest eating. It should be carved across, rather thick, and, as much as possible, in unbroken slices, from a to b. The sound, which is considered a delicacy, lies underneath, and lines the back-bone : it must be reached with a spoon in the direction c. The middle of the fish, when served to a family party, may be carved in the same manner, or in any other which convenience and economy may dictate. No. 2. a turbot. In carving this most excellent fish, the rich gelatinous skin attached to it, and a portion of the thick part of the fins, should be served with every slice. If the point of the fish-knife be drawn down the centre of the back through to the bone, in the lines a b c, and from thence to d d d, the flesh may easily be raised upon the blade in handsome portions, The thickest parts of all flat fish are the best. A brill and a John Dory are served exactly like a turbot. SOLES. The more elegant mode of serving these, and the usual one at good tables, is to raise the flesh from the bones as from a turbot, which is easily done when the fish are large ; but when they are too small well to admit of it, they must be divided across quite through the bone : the shoulders, and thick part of the body, are the superior portions. No. 3. SALMON. It is customary to serve a slice of the thick part of the back of this fish, which is marked from a to b , with one of the thinner and richer portions of it, shown by the line from c to d. It should be carved quite straight across, and the fine flakes of the flesh should be preserved as entire as possible. Salmon-peel, pike, haddocks, large whitings, and all fish which are served curled round, and with the backs uppermost, are carved in the same manner ; the flesh is separated from the bone in the centre of the back, and taken off, on the outer side first, in convenient portions for serving. The flesh of mackerel is best raised from the bones by passing the fish-slice from the tail to the head : it may then be divided in two. No. 4. SADDLE OF MUTTON. The manner of trussing this joint varies almost from season to season, the mode which is considered in good taste one year being obsolete the next, in families where passing fashions are closely observed. It seems really immaterial whether it be served as shown in the engraving ; or whether two or three joints of the tail be left on and surrounded with a paper frill. This joint is now trussed for roasting in the manner shown in the engraving; and when it is dished a silver skewer replaces the one marked e. It is likewise often still served in good families with only two or three joints of the tail left on. The most usual mode of carving it is in thin slices cut quite along the bone, on either side, in the line a to b; but it is sometimes sliced obliquely from c to d : this last fashion is rather gaining ground. The thick end of the joint must then, of course, be to the left of the carver. A saddle of pork or of lamb is carved exactly in the same manner No. 5. A HAUNCH OF VENISON (OR MUTTON.)

[Modern cookery, in all its branches