Enquire within upon everything

2648. Pike and Jack. Pike and Jack should be served in thick unbroken pieces taken from the side or shoulder of the fish accompanied by a piece of the stuffing with which these fish are usually filled. 2649. Remarks. The roes of mackerel, the sound of cod, the head of carp, the cheek of John Dory, the liver of cod, &c., are severally considered delicacies, though not by all persons. 2650. Saddle of Mutton. Cut thin slices parallel with the back-bone; or slice it obliquely from the bone to the edge. 2651. Haunch of Mutton or Venison. Make an incision across the knuckle-end, right into the bone, and set free the gravy. Then cut thin slices the whole length of the haunch. Serve pieces of fat with slices of lean. 2652. Rump or Sirloin of Beef. The undercut, called the "fillet," is exceedingly tender, and some carvers will turn the joint and serve the fillet first, reserving the meat on the upper part to be eaten cold. From the upper part, whether hot or cold, the slices should be cut lengthways from top to bottom, so that the fat and lean may be distributed in fair proportions. 2653. Ribs of Beef. Ribs of beef are carved in the same way as the sirloin; but there is no fillet. 2654. Round of Beef. First cut away the irregular outside pieces, to obtain a good surface, and then serve thin and broad slices. Serve bits of the udder fat with the lean.