JOINTING, TRUSSING, AND CARVING.
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Cod's Head.—Fig. 1.
Cod's Head (Fig. 1) is a dish in carving which you have nothing to study beyond that preference for particular parts of the fish which some persons entertain. The solid parts are helped by cutting through with the fish trowel from a to b and from c to d, and so on, from the jaw-bone to the further end of the shoulder. The sound lies on the inside, and to obtain this, you must raise up the thin part of the fish, near the letter e.—This dish never looks so well as when served dry, and the fish on a napkin neatly folded, and garnished with sprigs of parsley.
Haunch of Venison.—Fig. 2.
Haunch of Venison is cut (as in Fig. 2.) first in the line a
