Enquire within upon everything

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.