Fig. 359) ; but it is advisable to know that with each slice a little of the sound may be appreciated. The sound is attached to the sides of the backbone, and will be found there. As to carving the head, as that will Carving — continued. Mullet are usually split into halves lengthwise, and half the liver served with each half of the fish. Salmon requires no special plan, unless it is one that good Carvers adopt when serving the middle cut. The fish- Fig. 361. Carving Turbot. slice should be passed in lines along the back, lengthwise, to half the distance, and then this part cut in transverse strips (see Fig. 360), so that each guest receives a slice from the thick of the back and a fair cut of the thin ; the prime object is to avoid breaking the flakes. All large flat fish can be carved after the same plan as shown at Fig. 361 for carving turbot. Score two lines with the slice right down to the rib-bones, one being on each side of the central backbone, then transverse slices can be removed from one side at a time. Turn the fish over, and proceed as before, if more is required for serving than one side will supply. The flesh on the fins and the skin are highly esteemed by epicures, therefore they should not be removed before cooking. A sole does not often require carving, serving merely as a dish for one ; but in the case of an exceptionally large fish it may be treated as the turbot, the transverse slices being very much broader. B Fig. 360. Carving Middle of Salmon. Fig. 362. Carving Ham. assuredly fall to pieces, the Carver must serve the frag- ments as best he can, taking heart of grace from the certainty that all of them are equally good. Ham. — There are two or three plans of carving a ham, but the best by far is that shown in Fig. 362, A, although it is not so satisfactory in those cases where it is intended For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 311 Carving — continued. to serve it all in the one condition, that is, as a joint; then it is usual to commence cutting in slanting circular cuts from the knuckle, a very economical system, but cooks have so many uses for any remnant of ham that may be left on the bone, that none of it need be wasted ; a very important consideration to those who would not care to see too much of the shank. Sometimes the bone is removed, and perhaps the ham may also be stuffed ; there are two or three modes of carving this, as shown in Fig. 362, B, the round slices being chiefly recommended. Fig. 363. Carving Hare.

AI-modernized reading of the original text

Fig. 359) ; but it is advisable to know that with each slice a little of the sound may be appreciated. The sound is attached to the sides of the backbone, and will be found there. As to carving the head, as that will Carving — continued. Mullet are usually split into halves lengthwise, and half the liver served with each half of the fish. Salmon requires no special plan, unless it is one that good Carvers adopt when serving the middle cut. The fish- Fig. 361. Carving Turbot. slice should be passed in lines along the back, lengthwise, to half the distance, and then this part cut in transverse strips (see Fig. 360), so that each guest receives a slice from the thick of the back and a fair cut of the thin ; the prime object is to avoid breaking the flakes. All large flat fish can be carved after the same plan as shown at Fig. 361 for carving turbot. Score two lines with the slice right down to the rib-bones, one being on each side of the central backbone, then transverse slices can be removed from one side at a time. Turn the fish over, and proceed as before, if more is required for serving than one side will supply. The flesh on the fins and the skin are highly esteemed by epicures, therefore they should not be removed before cooking. A sole does not often require carving, serving merely as a dish for one ; but in the case of an exceptionally large fish it may be treated as the turbot, the transverse slices being very much broader. B Fig. 360. Carving Middle of Salmon. Fig. 362. Carving Ham. assuredly fall to pieces, the Carver must serve the fragments as best he can, taking heart of grace from the certainty that all of them are equally good. Ham. — There are two or three plans of carving a ham, but the best by far is that shown in Fig. 362, A, although it is not so satisfactory in those cases where it is intended For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. Carving — continued. to serve it all in the one condition, that is, as a joint; then it is usual to commence cutting in slanting circular cuts from the knuckle, a very economical system, but cooks have so many uses for any remnant of ham that may be left on the bone, that none of it need be wasted ; a very important consideration to those who would not care to see too much of the shank. Sometimes the bone is removed, and perhaps the ham may also be stuffed ; there are two or three modes of carving this, as shown in Fig. 362, B, the round slices being chiefly recommended. Fig. 363. Carving Hare.

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