breadthwise, that is, in the direction of the lines from
_e_ to _f_, as shown in the engraving. A slice of the thick part should
always be accompanied by a smaller piece of the thin from the belly,
where lies the fat of the fish.

_Note_.--Many persons, in carving salmon, make the mistake of slicing
the thick part of this fish in the opposite direction to that we have
stated; and thus, by the breaking of the flakes, the beauty of its
appearance is destroyed.

BOILED OR FRIED SOLE.

(For recipes, see Nos. 321 and 327.)

The usual way of helping this fish is to cut it quite through, bone and
all, distributing it in nice and not too large pieces. A
moderately-sized sole will be sufficient for three slices; namely, the
head, middle, and tail. The guests should be asked which of these they
prefer. A small one will only give two slices. If the sole is very
large, the upper side may be raised from the bone, and then divided into
pieces; and the under side afterwards served in the same way.

In helping FILLETED SOLES, one fillet is given to each person. (For mode
of serving, see Coloured Plate A.)

TURBOT.

(For recipe, see No. 337; and for mode of serving, Coloured Plate E.)

First run the fish-slice down the thickest part of the fish, quite
through to the bone, from _a_ to _b_, and then cut handsome and regular
slices in the direction of the lines downwards, from _c_ to _e_, and
upwards from _c_ to _d_, as shown in the engraving. When the carver has
removed all the meat from the upper side of the fish, the backbone
should be raised, put on one side of the dish, and the under side helped
as the upper.

A BRILL and JOHN DORY are carved in the same manner as a Turbot.

[Illustration]

_Note_.--The thick parts of the middle of the back are the best slices
in a turbot; and the rich gelatinous skin covering the fish, as well as
a little of the thick part of the fins, are dainty morsels, and should
be placed on each plate.

WHITING, &c.

Whiting, pike, haddock, and other fish, when of a sufficiently large
size, may be carved in the same manner as salmon. When small, they may
be cut through, bone and all, and helped in nice pieces, a
middling-sized whiting serving for two slices.

_Note_.--The THICK part of the EEL is reckoned the best; and this holds
good of all flat fish.

The TAIL of the LOBSTER is the prime part, and next to that the CLAWS.

[Illustration: FISH CARVERS.]

[Illustration]

SAU