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1036
Enquire within upon everything
·
Robert Kemp Philp
924
2637.
Turbot.
Strike
the
fish-slice
along
the
back-bone,
which
runs
from
head
to
tail,
and
then
serve
square
slices
from
the
thick
part,
accompanying
each
slice
with
some
of
the
gelatinous
skin
of
the
fins
and
thin
part,
which
may
be
raised
by
laying
the
fish-slice
flat.
2638.
Brill.
Brill
is
served
in
the
same
manner.
2639.
John
Dory.
John
Dory
is
also
served
in
the
same
way.
This
fish
has
a
favourite
piece
on
the
cheek.
2640.
Plaice
and
Flat-fish.
Plaice
and
flat-fish
generally,
are
served
in
the
same
manner.
2641.
Soles.
Soles,
when
large,
may
be
served
as
turbot;
but
when
small
they
should
be
sliced
across.
2642.
Salmon.
Serve
a
slice
of
the
thick
with
a
smaller
slice
of
the
thin
part.
Keep
the
flakes
of
the
thick
part
as
unbroken
as
possible.
2643.
Mackerel.
Mackerel
should
be
served
in
pieces
cut
through
the
side
when
they
are
large.
It
small,
they
may
be
divided
through
the
back-bone,
and
served
in
halves.
The
shoulder
part
is
considered
the
best.
2644.
Haddock
and
Gurnet.
Haddock
and
Gurnet
are
served
as
directed
for
mackerel.
2645.
Whiting.
Whiting
are
usually
fried
and
curled;
they
should
be
cut
in
halves
down
the
back,
and
served.
The
shoulder-part
is
best.
2646.
Eels.
Eels
are
usually
cut
into
several
pieces,
either
for
stewing
or
frying.
The
thick
parts
are
considered
best.
2647.
Trout.
Trout,
if
small,
are
served
whole;
if
large,
they
may
be
divided
through
the
back-bone
and
served
in
halves.
The
same
applies
to
perch
and
other
smaller
fresh-water
fish.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
