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Turbot, Carving Of
Run the fish-knife down the whole length of the back from the head to the tail, then cut slices off each side in the direction of the dotted lines (see Illustration).
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Home › The Principles of Cookery › Turbot, Carving Of
Run the fish-knife down the whole length of the back from the head to the tail, then cut slices off each side in the direction of the dotted lines (see Illustration).