Modern cookery for private families

SOLES. The more elegant mode of serving these, and the usual one at good tables, is to raise the flesh from the bones as from a turbot, which is easily done when the fish are large; but when they are too small well to admit of it, they must be divided across quite through the bone: the shoulders, and thick part of the body, are the superior portions. No. 3. SALMON. It is customary to serve a slice of the thick part of the back of this fish, which is marked from _a_ to _b_, with one of the thinner and richer portions of it, shown by the line from _c_ to _d_. It should be carved quite straight across, and the fine flakes of the flesh should be preserved as entire as possible. Salmon-peel, pike, haddocks, large whitings, and all fish which are served curled round, and with the backs uppermost, are carved in the same manner; the flesh is separated from the bone in the centre of the back, and taken off, on the outer side first, in convenient portions for serving. The flesh of mackerel is best raised from the bones by passing the fish-slice from the tail to the head: it may then be divided in two. No. 4. SADDLE OF MUTTON. The manner of trussing this joint varies almost from season to season, the mode which is considered in good taste one year being obsolete the next, in families where passing fashions are closely observed. It seems really immaterial whether it be served as shown in the engraving; or whether two or three joints of the tail be left on and surrounded with a paper frill. This joint is now trussed for roasting in the manner shown in the engraving; and when it is dished a silver skewer replaces the one marked _e_. It is likewise often still served in good families with only two or three joints of the tail left on. The most usual mode of carving it is in thin slices cut quite along the bone, on either side, in the line