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A. Cod's Head and Shoulders

1264. Is a most troublesome dish to carve, because, if well boiled, it looks whole until touched, and then tumbles to pieces in the most trying way to the inexperienced carver. As in the salmon, so here, the thick and the thin parts are not equally prized by all, and should be served according to choice. There is, also, a part on the head behind the eye which is much relished, and called the cheek, together with many other tit-bits about the head. Close to the back-bone is the sound, the flavour of which is patronised by most people, though Fig.138 a c Fig 181 Fig 182 C b Fig. 139 Fig.140 a Fig-183 d