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Brill, Soles, and Plaice (Carved much in the same way)

1267. Are carved much in the same way as turbot when they are of any size; but small soles are completely divided into two or three portions by the knife, which requires a slight twist in order to do this with ease. Many ladies with weak wrists have great difficulty in effecting this seemingly simple operation; but though strength will enable any bungler to do it, yet a little knack will make up for the deficiency in this ingredient, and place the delicate lady's hand on a level with that of the most powerful man. The exact method, however, can scarcely be described, and must be watched and imitated, in order to insure its being caught by the learner. Some people prefer to remove the whole of the flesh in the same way as in carving turbot, but this only answers for large soles.

MACKEREL. 1268. Mackerel are split at the tail, and the upper half raised at that part from the bones, after which the bone is removed from the part from the bones, after which the bone is removed from the lower half of the fish, and that in its turn is served either in one piece or divided into two, according to its size.