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The Choice of Animal Food (Dividing the pigeon into two)

dividing the pigeon into two, cutting away in the lines a b, and a c, No. 1; at the same time bringing the knife out at the back in the direction ab, and a c, No. 2.

A Cod's Head. a c Fish, in general, requires very little carving; the middle or thickest part of the fish is generally esteemed the best, except in a carp, the most delicate part of which is the palate. This is seldom, however, taken out, but the whole head is given to those who like it. The thin part about the tail of a fish is generally least esteemed.

A cod's head and shoulders, if large and in season, is a very genteel and handsome dish, if nicely boiled. When cut, it should be done with a spoon or fish trowel. The parts about the back-bone, on the shoulders, are the most firm and best. Take off a piece quite down to the bone, in the direction ab dc, putting in the spoon at a c, and with each slice of fish give a piece of the sound, which lies underneath the back-bone and lines it, the meat of which is thin and a little darker colored than the body of the fish itself: this may be got by passing a knife or spoon underneath, in the direction ds.

There are a great many delicate parts about the head, some firm kernels, and a great deal of the jelly kind. The jelly parts lie about the jawbone, the firm parts within the head, which must be broken into with a spoon. Some like the palate and some the tongue, which likewise may be got by putting the spoon into the mouth, in the direction of the line e s. The green jelly of the eye is never given to any one.

A piece of Boiled Salmon. a Of boiled salmon there is one part more fat and rich than the other. The belly part is the fattest of the two, and it is customary to give to those that like both a thin slice of each; for the one, cut it out of the belly part, in the direction dc; the other, out of the back, in the line a b. Those who are fond of salmon generally like the skin; of course, the slices are to be cut thin, skin and all. much as will lie on the trowel, to be taken off on one side close to the bones. The thickest part of the fish is always most esteemed, but not too near the head or tail; and when the meat on one side of the fish is removed close to the bones, the whole back-bone is to be raised with the knife and fork, and the under side is then to be divided among the company. Turbot eaters esteem the fins a delicate part.

The rock-fish and sheepshead are carved like the turbot. The latter is considered the most delicate fish of the Atlantic coast; and the former, though common, are highly esteemed, particularly those caught in fresh water.

The halibut is also frequently brought to market. The fins and parts lying near them are of a delicate texture and flavor; the remaining part of the fish is coarse.

Soles are generally sent to table two ways, some fried, others boiled; these are to be cut right through the middle, bone and all, and a piece of the fish, perhaps a third or fourth part, according to its size, given to each. The same may be done with other fishes, cutting them across, as may be seen in the cut of the mackerel, below decb.

A Mackerel. d a e b A mackerel is to be thus cut - Slit the fish all along the back with a knife, in the line a e b, and take off one whole side as far as the line b c, not too near the head, as the meat about the gills is generally black and ill flavored. The roe of a male fish is soft like the brain of a calf; the roe of the female fish is full of small eggs and hard.

Some prefer one and some another, and part of such roe as your friend likes should be given to him.

The meat about the tail of all fish is generally thin and less esteemed, and few like the head of a fish, except it be that of a carp, the palate of which is esteemed the greatest delicacy of the whole.

Eels are cut into pieces through the bone, and the thickest part is reckoned the prime piece.

There is some art in dressing a lobster, but as this is seldom sent up to table whole, I will only say that the tail is reckoned the prime part, and next to this the claws.